Grilled Pork Tenderloin and Apricot Salad - 15g Carbs, 1g Fiber
From: Eating Well - May/June 2008
This grilled pork dish offers a triple hit of the fruit with an apricot preserve glaze for the tenderloin plus a grilled apricot and watercress salad with an apricot-spiked vinaigrette. Serve with grilled whole-grain country bread and a chilled Chardonnay, which will harmonize beautifully with the smoky-sweetness of grilled apricots.
NUTRITION PROFILE - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium
Active Time: 40 minutes
Total Time: 40 minutes
Servings: 4
1 lb pork tenderloin,trimmed
1/2 tsp salt, divided
1/4 tsp freshly ground pepper, plus more to taste
3 Tbsp apricot preserves, divided
4 ripe but firm fresh apricots OR nectarines, halved and pitted
2 Tbsp white-wine vinegar
2 Tbsp minced shallot
2 Tbsp canola oil
1 4 to 5oz bag watercress, or baby arugula (about 8 cups)
Preheat grill to high.
Sprinkle pork with 1/4 teaspoon salt and pepper. Oil the grill rack
(see Tip). Grill the pork, turning occasionally, for 10 minutes. Brush the pork with 2 tablespoons preserves and continue grilling until an instant-read thermometer inserted into the thickest part registers 145 degrees F, 2 to 5 minutes more. Grill apricot (or nectarine) halves on the coolest part of the grill, turning occasionally, until tender and marked, about 4 minutes. Transfer the pork and apricots to a clean cutting board and let rest for 5 minutes.
Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, 1/4 teaspoon salt and pepper to taste in a large bowl. Cut the fruit into wedges and add to the dressing along with watercress (or arugula); toss to coat. Thinly slice the pork. Serve the salad with the sliced pork.
TIPS & NOTES - -
Tip: To oil the grill rack: Oil a folded paper towel, hold it with
tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)
Servings: 4
Nutrition per Serving:
247 Calories, 10g Fat, 1g Sat, 5g Mono, 74mg Cholesterol,
25g Protein, 15g Carbs, 1g Fiber, 363mg Sodium, 653mg Potassium
Nutrition Bonus: Selenium (47% daily value), Vitamin A (40% dv),
Vitamin C (30% dv), Potassium (18% dv)
1 Carbohydrate Serving
Exchanges: 1 fruit, 3 lean meat, 1 1/2 fat
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