Pork Tenderloin Salad and Grilled Nectarines

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Pork Tenderloin Salad and Grilled NectarinesRecipe
Photo: Johnny Autry and Randy Mayoy; Styling: Cindy Barr and Lindsey Lower
For a fast summertime weeknight dinner, prepare a grilled meal of Pork Tenderloin Salad and Grilled Nectarines. Grilling heightens the sweetness and flavor of the nectarines.
Serves 4 (serving size: 1 1/2 cups salad, 3 ounces pork, and 5 nectarine wedges)

Ingredients

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5 tablespoons olive oil
3 tablespoons balsamic vinegar
2 teaspoons minced fresh tarragon
2 garlic cloves, minced
2 tablespoons maple syrup, divided
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
2 large nectarines, halved and pitted
6 cups gourmet salad greens
1/2 cup thinly sliced red onion

Preparation

1. Preheat grill to medium-high heat.

2. Combine first 4 ingredients in a small bowl. Divide mixture in half. Combine half of balsamic mixture with 1 tablespoon maple syrup. Reserve 2 tablespoons maple syrup mixture. Brush remaining maple syrup mixture evenly over pork; sprinkle pork with salt and pepper. Place pork on a grill rack coated with cooking spray; grill 16 minutes or until desired degree of doneness, turning occasionally and brushing with reserved maple syrup mixture. Remove pork from grill, and let stand 10 minutes before slicing.

3. Coat cut sides of nectarines with cooking spray; brush with remaining 1 tablespoon maple syrup. Place, cut sides down, on grill rack; grill 5 minutes or until well marked and tender. Remove from grill; slice into 1/2-inch wedges.

4. Combine remaining half of balsamic mixture, greens, and onion in a large bowl, tossing to coat. Divide mixture among 4 plates; top with pork and nectarines.

Created date

June 2012

Nutritional Information

Calories 366
Fat 19.8 g
Satfat 3.2 g
Monofat 13.3 g
Polyfat 2.3 g
Protein 25.9 g
Carbohydrate 22.7 g
Fiber 3.6 g
Cholesterol 74 mg
Iron 2.4 mg
Sodium 335 mg
Calcium 29 mg