Pork Tenderloin Salad with Grilled Nectarines.

Picture and Recipe courtesy of Cooking Light
Let me start by saying, Yes, I am the lame person that brings their own food to a stadium. I brought this salad to the game the other day… I sat completely content with my meal and the game. Twas a good day.Anyway, My love of peaches isn’t much of a secret. When i was younger my parents buckled me into the backseat before taking their place in the front. They’d left me with a bucket of peaches… what would you do? Yep, i did it. They looked back at my young– <5 self, covered in peaches and it’s juice–happy as can be- saying, ‘Pich, Pich, Pich’.  Since then…each year Peach season strikes i’m a happy girl.

The original recipe is from ‘Cooking Light’ and is served with Nectarines but I served it with Peaches. Don’t sweat that swap. Also, I eat meat once a week but due to the fact that it was so yummy I ate the leftovers the next day. If you don’t eat meat try replacing the Pork with tilapia or mahi-those would be delicious!

There are 366 Calories for one serving of 3 oz. of pork, 5 wedges of peach, and 1.5 cups of the salad. ENJOY, HAPPILY!

  • 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


  1. 1. Preheat grill to medium-high heat.
  2. 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. 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. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *