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.
Pork Tenderloin Salad and Grilled Nectarines
JackieRPh Posted: 07/29/12
GalleyWench Posted: 07/31/12
Loved it . . . only change I made was added a little dijon mustard and a little aguave syrup to the dressing for the salad!. YUM!!!
emestevez Posted: 08/02/12
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.
daneanp Posted: 06/25/12
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.
KellyDiff Posted: 07/13/12Philadelphia, PA
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.
GeeLisa Posted: 06/20/12
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.
carolfitz Posted: 05/30/13
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.