Apricot-Dijon Pork Salad

• 1 whole pork tenderloin about 1 pound
• 1 cup apricot preserves
• 1/4 cup white wine vinegar
• 2 tablespoons dijon mustard
• 1 teaspoon ground ginger
• 10 ounces mixed salad greens
• 15 ounces apricot halves drained, sliced
• 1/2 cup dried tart cherries
• 5 ounces provolone cheese cut into 1/2-inch cubes
• 8 green onions sliced
• 1/4 cup pecan pieces, toasted

1. In small bowl stir together preserves, vinegar, mustard and ginger. Reserve 3/4 cup for salad dressing.
2. 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 until internal temperature on a thermometer reads 145 degrees F. Remove tenderloin to cutting board and let rest for 3 minutes.
3. 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.
4. Serves 4.
5. *To toast pecans, place pecan halves in shallow baking pan in a 350 degrees F. oven for about 10 minutes. Let cool, chop coarsely.

pork tenderloin, apricot preserves, white wine vinegar, mustard, ground ginger, salad greens, apricot, cherries, provolone cheese, onions, pecan

Taken from www.yummly.com/recipe/Apricot-Dijon-Pork-Salad-2247802 (may not work)