Apri-Loin

Tonight I made Grilled Pork Tenderloin and Apricot Salad, recipe courtesy of EatingWell magazine. Click here for recipe.

This is a really easy and tasty recipe. I decided to leave out the shallots and substituted a baby arugula mix in for the watercress and enjoyed the results.

For somebody trying this recipe out for the first time, make sure that the apricots you get are ripe but not soft. Mine were firm but weren't quite ripe enough yet and their tangy taste emphasized the vinegar in the dressing more than it should have. Sweeter, riper apricots would have complimented the dressing better. After brushing the tenderloin with the apricot preserves I turned up the heat a little bit to finish the meat and carmelize the outside with the sugar from the fruit.

If you are looking for a good wine to pair with this, I would choose a semi-sweet Reisling that will compliment the apricot flavor of the pork.