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Pork Tenderloin Nectarine Salad

 Pork Tenderloin Nectarine Salad
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
6 ServingsPrep: 25 min. + marinating Grill: 5 min.


  • 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


  • 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.
  • 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.
  • Divide salad greens among six plates; top with pork, nectarines,
  • cheese, onion and almonds. Drizzle with dressing. Yield: 6 servings.

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Pork Tenderloin Nectarine Salad (continued)

Directions (continued)

Nutritional Facts: 1 salad with scant 3 tablespoons dressing equals 434 calories, 27 g fat (7 g saturated fat), 60 mg cholesterol, 440 mg sodium, 28 g carbohydrate, 4 g fiber, 23 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.