Grilled Pork and Nectarine Salad
A delicious fall recipe featuring Idaho raised pork and locally grown nectarines, greens and herbs.
- 2lb pork tenderloin (Snedakers Fine Swine, Vogel Farms)
- 1/2 cup balsamic vinegar, divided
- 1/4 cup fresh lime juice
- 2 tablespoons fresh thyme (Purple Sage Farms)
- 1 teaspoon salt
- 1 teaspoon black pepper, fresh ground
- 6-8 large nectarines, peeled, halved and pitted (Kelley's Canyon Orchard, Symms Fruit Ranch, Williams Fruit Ranch)
- 6 cups mixed greens or butterhead lettuce (Wissel Farms, Laura Lee Farms)
- Non-stick cooking spray
- Mix 1/4 cup vinegar, lime juice, thyme, salt and pepper in a small bowl. Reserve 2 tablespoons of the juice mixture. Pour remaining juice into a large resealable plastic bag.
- Using a jacccard or small sharp knife, pierce tenderloin roast several times to allow marinade to penetrate. Place roast in bag, seal and marinate 2 hours in refrigerator, turning occasionally.
Pork and Nectarine Salad:
- Preheat grill to medium heat.
- While grill is warming, place nectarines, cut side up on a platter and drizzle with remaining 1/4 cup balsamic vinegar.
- When grill reaches medium temperature, place roast on grill rack that has been coating with cooking spray. Grill approximately 20 minutes, turning roast regularly. Cook until internal temperature reaches 150 degrees F as measured with a meat thermometer. Then remove roast from grill and keep warm.
- Place nectarines cut side down on grill rack. Grill 4-5 minutes until soft and slightly browned. Turn and cook 2 minutes more until heated through. Remove from grill and cut each nectarine half into 4 slices.
- To serve, drizzle greens with reserved juice mixture and toss to coat. Arrange greens on a platter. Slice pork tenderloin into 1/2 inch thick medallions. Arrange pork medallions on greens, add nectarines and ENJOY!