Apricot-Dijon Pork Salad

1 cup apricot preserves
1/4 cup white-wine vinegar
2 tablespoons Dijon-style mustard
1 teaspoon ground ginger
1 whole pork tenderloin, about 1 pound
1 package (10 ounces) mixed salad greens
1 can (15 ounces) apricot halves, drained and sliced
1/2 cup dried tart cherries
4 ounces provolone, 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 horizontally almost in half, but not quite through, 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 a large bowl, toss together greens, apricots, cherries, cheese, onions and pecans. Divide mixture evenly among 4 plates. Slice pork into 1/2-inch pieces. Arrange portions of pork on top of greens on each plate, and drizzle with reserved apricot mixture.

Makes 4 servings.

Approximate values per serving: 605 calories, 17 g fat, 7 g saturated fat, 93 mg cholesterol, 84 g carbohydrates, 35 g protein, 440 mg sodium, 6 g fiber, 25 percent of calories from fat.

Apricot-Dijon Pork Salad