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.
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
2 large nectarines, halved and pitted
6 cups gourmet salad greens
1/2 cup thinly sliced red onion
How to Make It
Preheat grill to medium-high heat.
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.
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.
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.
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Made salad mostly to recipe, subbing thyme (don't have any tarragon to harvest) and used peaches. Made the oil/vinegar mixture in the mini-processor to speed blending. Coated the pork and put in fridge maybe an hour prior to grilling. Served with the recommended goat cheese toasts, adding garlic & thyme to the cheese rather than sprinkling on top. Very nice early-summer meal.
Didn't like this dish enough to justify all of the measuring/splitting/prep work. The recipe read really easily, so I was surprised that it took so long for us to make it. Didn't care for the grilled nectarines, would maybe try peaches next time, but probably won't make again. Which is weird because we prefer nectarines to peaches - just didn't like it in this dish. Vinaigrette was delicious and will use again for a simple salad.
This is an exceptionally yummy summer main dish. The only substitution I made was to use peaches instead of nectarines. There were no ripe nectarines at market, and we have a bumper crop of super-sweet peaches in the Ozarks this summer. I like to think it was extra flavorful because I had my own home-grown porcelain garlic and thyme. Since it hit 106F today, I made this quite late in the evening.
Very delicious summer grilled meal. Made with Lemony Grilled Potato Salad - a plate of grilled happiness! (A bit time-consuming though - lots of ingredients, and lots of grilling, although more on the potato salad end). Oh, I used peaches instead of nectarines, but that was a minor change.
Wonderful - easy and filling. I added a sprinkling of feta on top. Served it with garlic bread twists. Our nectarines weren't ripe enough so I grilled them a little longer. I also substituted peach vinegar for the balsalmic.
This salad was very good and very easy. My family loved it. The only change I made was that I omitted the tarragon. My husband would've liked it and believes it would be better with it, but my children do not like the flavor. The combination of flavors with the spring mix, the bite from the red onion, the smokiness that the nectarines picked up and the sweetness of the fruit, the acidity of the dressing, and the combo of so much of that on the pork was actually very well balanced. We also made the toasted baguette with goat cheese. That, too, was a good, balanced contrast to the salad. A very nice summer meal.
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