Pork Tenderloin Nectarine Salad

Name: Pork Tenderloin Nectarine Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 servings.
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

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

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.

Nutrition Facts

1 each: 434 calories, 27g fat (7g saturated fat), 60mg cholesterol, 440mg sodium, 28g carbohydrate (19g sugars, 4g fiber), 23g protein.

Originally published as Nectarine Pork Salad in Country Woman August/September 2010

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bananagrama

Jul 25, 2012

i added dried cranberries and used light raspberry slad dressing instead of maple... next i'm using bleu cheese instead of havarti, and peel, seed, and dice the cucumber... great idea