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*Description
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