Chef's Hat Recipe: Grilled Pork Tenderloin & Apricot Salad
1 pound pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper (plus more to taste)
3 tablespoons apricot preserves, divided
4 ripe but firm, fresh apricots, nectarines or peaches, halved and pitted
2 tablespoons white-wine vinegar
2 tablespoons minced green onions
2 tablespoons canola oil
One 4- to 5-ounce bag of lettuce, spinach or assorted salad greens
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