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


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