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Pork Tenderloin Salad with Apples and Apricots

Natural.Foodie's picture
  Unsalted butter 1 Tablespoon
  Extra virgin olive oil 10 Tablespoon (1/2 Cup Plus 2 Tablespoons)
  Pork tenderloin 3 Pound, trimmed
  Apricots 4 Ounce, dried, cut into thin strips to make about 2/3 cup
  Celery ribs 2 , thinly sliced
  Shallots 3 Large, thinly sliced
  Granny smith apples 6 Medium, peeled, cored and cut into 3/4-inch chunks
  Fresh lemon juice 2 Tablespoon
  White wine vinegar 2 Tablespoon
  Dijon mustard 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Parsley 2 Tablespoon, chopped

1) Preheat the oven to 450°.
2) In a large skillet, melt the butter in 1 tablespoon of the olive oil over moderately high heat.
3) Add the pork to sauté by turning, until well browned all over, 7 to 10 minutes.
4) In a baking dish, transfer the pork. Place the skillet aside.

5) Place the baking dish inside the oven.
6) Roast the pork in the oven for 15 to 20 minutes or until a meat thermometer inserted into the thickest part of the tenderloin registers 150°. Let cool for 15 minutes.
7) Meanwhile, in a small heatproof bowl, cover the apricots with 1 cup of very hot water. Let stand for 15 minutes to soften.
8) In the skillet used for the pork, heat 1 tablespoon of the olive oil.
9) Add the celery and shallots and cook over moderately high heat, stirring, until the shallots are softened and translucent, 2 to 3 minutes.
10) Place these in a large bowl.
11) In the skillet, add 1 tablespoon olive oil.
12) Add the apples to sauté over moderately high heat, tossing frequently, until just tender, 4 to 5 minutes.
13) Add to the shallots and celery and toss well.
14) Drain the apricots and add to the bowl.
15) Slice the pork 1/4 inch thick and then cut each piece into 1/4-inch strips.
16) Add the pork slices to the apple mixture.
17) In a small bowl, add lemon juice , vinegar and any juices from the baking dish. Whisk in the mustard, salt, pepper and remaining 7 tablespoons olive oil to prepare the dressing.
18) Pour the dressing over the salad and toss well. Cover with a plastic wrap and refrigerate.

19) Sprinkle parsley and toss well before serving.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 627 Calories from Fat 325

% Daily Value*

Total Fat 35 g54.3%

Saturated Fat 5.8 g28.9%

Trans Fat 0.1 g

Cholesterol 152.8 mg50.9%

Sodium 295.5 mg12.3%

Total Carbohydrates 27 g9.1%

Dietary Fiber 5.8 g23.2%

Sugars 18.7 g

Protein 48 g95.8%

Vitamin A 21.2% Vitamin C 20.5%

Calcium 3.5% Iron 15.8%

*Based on a 2000 Calorie diet

Pork Tenderloin Salad With Apples And Apricots Recipe