Grilled Pork Tenderloin Salad

Ingredients

2 teaspoons red wine vinegar

1 teaspoon finely chopped shallot

Pinch salt

1 pork tenderloin cut into 6 pieces

3 tablespoons apricot preserves

1 tablespoon Dijon mustard

Pepper

1 bag 5 oz baby arugula

1 pint grape tomatoes, halved

2 tablespoons olive oil

Directions

Lightly grease a grill grate with cooking spray and preheat grill to medium high heat.
In a small bowl, combine the vinegar, shallot, and the pinch of salt, let the shallot pickle while you prepare the pork. In a small bowl combine the preserves and mustard, set aside.
Place the pork pieces between two sheets of plastic wrap and, using a meat pounder or the bottom of a heavy skillet, pound the pork to 1/8 inch thickness.
Season the pork lightly with salt and pepper, grill on one side for 1 1/2 minutes, until grill marks appear. Flip the pork and brush the cooked side with half the apricot mixture. Continue to grill until cooked through, about another 1 1/2 minutes, and the turn and brush the second side with the glaze. Arrange the pork on a large serving platter.
In a large bowl, combine the arugula and tomatoes. Whisk the olive oil into the shallot mixture and toss into the salad. Serve the salad piled on top of the pork.

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