Photo: Johnny Autry and Randy Mayoy; Styling: Cindy Barr and Lindsey Lower
Yield
Serves 4 (serving size: 1 1/2 cups salad, 3 ounces pork, and 5 nectarine wedges)

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.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 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.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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