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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Tenderloin Nectarine Salad Recipe

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This recipe for Pork Tenderloin Nectarine Salad is from Joey Pavia personal favorites for 44 years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup balsamic vinegar, ¼ cup maple syrup, 2 tbsps. olive oil, 1 pound pork tenderloin (cut into
¼" slices), 6 cups spring mix salad greens, 4 medium nectarines (sliced), 4 oz. Havarti cheese
(cubed), ½ cup sliced sweet onions, ¼ cup honey roasted almonds, 1 cup prepared honey
mustard salas dressing
Directions:
Directions:
1. In a large ziplock plastic bag, combine vinegar, syrup and oil. Add the pork; seal bag and turn to
coat. Refrigeratemfor 8 hours or overnight.

2. Drain and discard the marinade. Rub oil on grill rack. Grill the pork, covered, over medium heat
or broil 4" from the heat in oven for 2-3 minutes on each side until tender.

3. Divide the salad greens among 6 plates; top with the pork, nectarines, cheese, onion and almonds.
Drizzle with the prepared honey mustard dressing.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
serve this with some homemade corn bread.

 

 

 

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