1-1/2 cups pecans, chopped 1/2 cup gf soy sauce 1/3 cup honey 3 Tablespoons red wine vinegar 3 Tablespoons lemon juice 1 garlic clove, minced 1-1/2 teaspoons ginger, minced 1/3 cup vegetable oil 1-1/2 pounds pork medallions 6 cups cabbage, shredded 1 pound apricots, pitted and sliced
Toast pecans in a dry skillet until fragrant. In a medium bowl combine soy sauce, honey, vinegar, lemon juice, garlic and ginger. Whisk in oil. Pour half of the dressing over pork medallions and marinate for at least 1 hour. Reserve remaining dressing. Prepare a grill and grill medallions about 6 minutes per side or until browned on outside. Slice medallions into thin slices. Place cabbage and apricots in a large salad bowl and toss with remaining dressing. Place a mound of cabbage mixture on each salad plate and top with pork slices and toasted pecans. Serve immediately.