Top fresh watercress with smoky grilled apricots and pork tenderloin for a quick and simple dinner. This tangy-sweet dressing marries well with peppery watercress. Serve with: Grilled whole-grain country bread and a glass of barrel-fermented Chardonnay.
1 pounds pork, tenderloin
trimmed
1/2 teaspoon salt
divided
1/4 teaspoon pepper, black ground
plus more to taste
3 tablespoon preserves, apricot
divided
2 tablespoon vinegar, white wine
4 medium apricots
2 tablespoon shallot(s)
minced
2 tablespoon oil, canola
1 bag watercress
or baby arugula, 4- to 5-ounce bag, (about 8 cups)
1. Preheat grill to high.
2. 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°F, 2 to 5 minutes more.
3. 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.
4. 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.
