Apricot Dijon Pork Salad

Serving Size: 4 servings

Ingredients:

• 1 lb. Whole Carolina Pride™ pork tenderloin
• 1 cup Apricot preserves
• 1/4 cup White wine vinegar
• 2 T. Dijon-style mustard
• 1 tsp. Ground ginger
• 1 (10 oz.) pkg. Mixed salad greens
• 1 (15 oz.) can Apricot halves, drained, and sliced
• 1/2 cup Dried tart cherries
• 4 oz. Provolone cheese, cut into 1/2 inch cubes
• 8 Green onions, sliced
• 1/4 cup Toasted pecan pieces

In a small bowl, stir together preserves, vinegar, mustard and ginger. Reserve 3/4 cup for salad dressing. Butterfly pork tenderloin (cut almost in half, but not quite through, horizontally; open and lay flat). Prepare medium-hot fire in kettle-style grill. Grill tenderloin over heat 5-6 minutes per side; brushing with remaining apricot mixture during last 2 minutes on each side. Remove tenderloin to cutting board. Meanwhile in large bowl, toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among 4 plates. Slice pork into 1/2 inch pieces. Arrange portions of pork on top of greens on each plate; drizzle with reserved apricot mixture.