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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

Start a charcoal grill or preheat a gas grill to high.

Sprinkle pork with 1/4 teaspoon salt and pepper. Place the pork on the grill. Turn occasionally and grill for 10 to 12 minutes. Brush the pork with 2 tablespoons preserves and continue grilling until a thermometer inserted into the thickest part registers 145 degrees.

Place the fruit halves on the coolest part of the grill, turning occasionally, until tender and the pieces have brown grill marks, approximately 4 minutes. Transfer the pork and fruit to a clean cutting board and let rest for 5 minutes.

Whisk together the remaining 1 tablespoon preserves, vinegar, green onions, oil, 1/4 teaspoon salt and pepper to taste in a large bowl. Cut the fruit into wedges and add to the dressing along with the lettuce greens. Lightly toss salad. Thinly slice the pork. Place the greens/fruit on dishes and put slices of the pork on top of each plate.