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A delicious summer recipe that would surely keep you coming back for seconds.
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INGREDIENTS
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 or nectarines, halved and pitted
2 tablespoons white-wine vinegar
2 tablespoons minced shallot
2 tablespoons canola oil
1 4- to 5-ounce bag watercress or baby arugula (about 8 cups)
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DIRECTIONS
- Set grill to high heat. Grease grill rack with oil.
- Season pork with 1/4 teaspoon of salt and pepper.Place it onto the grill and turn from time to time.
- Cook for 10 minutes. Apply 2 tablespoons of preserves and grill for about 5 more minutes.
- Place the apricot halves on the coolest part of the grill and turn occasionally as it cooks for 4 minutes. Put the pork and apricots on a clean cutting board. Leave it for 5 minutes.
- In a large bowl, stir the rest of the preserves with vinegar, shallot, oil, 1/4 teaspoon salt and pepper. Slice the fruits into wedges and place it onto the dressing. Add the watercress, tossing until coated.
- Cut the pork into thin slices. Serve salad with sliced pork.
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Recipe Comments |
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| Von Woodford: I need some advice for my blog….I like your layout. Can you help me? 4 1 3
Nestor Brathwaite: This blog is great. How did you come up witht he idea? 4 3 1
Dee Chisolm: How often do you write your blogs? I enjoy them a lot 3 6 7
Darrick Guethle: I like the layout of your blog and I’m going to do the same thing for mine. Do you have any...
hanna M: Looks really yummy, gonna try this out
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