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Chef's Hat Recipe: Grilled Pork Tenderloin & Apricot Salad

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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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