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Grilled Pork Tenderloin & Apricot Salad

Nutrition per serving    (USDA % daily values)
CAL
245
FAT
26%
CHOL
0%
SOD
28%

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Ingredients for 4 servings

1 pound pork tenderloin,trimmed

3 tablespoons apricot preserves, divided

1 4- to 5-ounce bag watercress, or baby arugula (about 8 cups)

2 tablespoons minced shallot

2 tablespoons canola oil

2 tablespoons white-wine vinegar

1/4 teaspoon freshly ground pepper, plus more to taste

4 ripe but firm fresh apricots or nectarines, halved and pitted

1/2 teaspoon salt, divided

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