Pork Tenderloin Nectarine Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A bag of fresh nectarines shared by my neighbor inspired this grilled pork recipe. The salad is delicious served with corn bread as a quick lunch or light, summer supper.Robyn Limberg-Child, St. Clair, Michigan Ingredients:
1/4 cup balsamic vinegar |
1/4 cup maple syrup |
2 tablespoons olive oil |
1 pound pork tenderloin, cut into 1/4-inch slices |
salad: |
6 cups spring mix salad greens |
4 medium nectarines, sliced |
4 ounces havarti cheese, cubed |
1/2 cup sliced sweet onion |
1/4 cup honey-roasted almonds |
1 cup honey mustard salad dressing |
Directions:
1. In a large resealable plastic bag, combine the vinegar, syrup and oil. Add pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until tender.
3. Divide salad greens among six plates; top with pork, nectarines, cheese, onion and almonds. Drizzle with dressing. Yield: 6 servings.
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