Pork Tenderloin Nectarine Salad Recipe

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Pork Tenderloin Nectarine Salad Recipe
Pork Tenderloin Nectarine Salad Recipe photo by Taste of Home
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Pork Tenderloin Nectarine Salad Recipe

Read Reviews
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Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 5 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 5 min.

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 the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Using long-handled tongs, dip a paper towel in 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 no longer pink.
Divide salad greens among six plates; top with pork, nectarines, cheese, onion and almonds. Drizzle with dressing. Yield: 6 servings.
Originally published as Pork Tenderloin Nectarine Salad in Country Woman August/September 2010, p45

Nutritional Facts

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

  • 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
  1. In a large resealable plastic bag, combine the vinegar, syrup and oil. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  2. Drain and discard marinade. Using long-handled tongs, dip a paper towel in 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 no longer pink.
  3. Divide salad greens among six plates; top with pork, nectarines, cheese, onion and almonds. Drizzle with dressing. Yield: 6 servings.
Originally published as Pork Tenderloin Nectarine Salad in Country Woman August/September 2010, p45

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bananagrama User ID: 3011105 113671
Reviewed 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"

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