Apricot-Dijon Pork Salad
Tenderloin
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Cooking tools:
- Grill
- Oven
- Baking pan
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 1 whole pork tenderloin, about 1 pound
- 1 cup apricot preserves
- 1/4 cup white wine vinegar
- 2 tablespoons Dijon-style mustard
- 1 teaspoon ground ginger
- 1 10-oz. package mixed salad greens
- 1 15-oz. can apricot halves, drained, and sliced
- 1/2 cup dried tart cherries
- 4 ounces Provolone cheese, cut into 1/2-inch cubes
- 8 green onions, sliced
- 1/4 cup toasted pecan pieces*
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