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.

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1 pound pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
3 tablespoons apricot preserves, divided
4 ripe but firm fresh apricots or nectarines, halved and pitted
2 tablespoons white-wine vinegar
2 tablespoons minced shallot
2 tablespoons canola oil
1 4- to 5-ounce bag watercress or baby arugula (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. 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.
3. 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.

NUTRITION INFORMATION: Per serving: 259 calories; 11 g fat (2 g sat, 6 g mono); 74 mg cholesterol; 15 g carbohydrate; 25 g protein; 1 g fiber; 360 mg sodium; 616 mg 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

TIP: Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Very nice and light. The watercress was a nice match for the sweet apricot. I might put more oil to the vinegar next time as it was quite tart. I would recommend drizzling the watercress with the dressing then toss. You don't want to be heavy-handed with this dressing. TIP: make sure that your apricots are firm. Purchase them no more than day before you prepare this recipe.

Liz, Austin, TX