Pork Tenderloin Salad and Grilled Nectarines

By á-2233

Cooking Light
Calories: 366
Fat: 19.8g
Saturated fat: 3.2g
Monounsaturated fat: 13.3g
Polyunsaturated fat: 2.3g
Protein: 25.9g
Carbohydrate: 22.7g
Fiber: 3.6g
Cholesterol: 74mg
Iron: 2.4mg
Sodium: 335mg
Calcium: 29mg

Ingredients

• 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

Preparation

Step 1

1. Preheat grill to medium-high heat.

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. 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. 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.