Grilled Peach and Pork Salad with Maple Balsamic Vinaigrette

Prep Time: 45 min

Cook Time: 15 min

Total Time: 1 hr

Servings: 4

RECIPE INGREDIENTS

  • Maple-Balsamic Vinaigrette:
  • 1/2 cup balsamic vinegar
  • 1/3 cup Filippo Berio Olive Oil
  • 3 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • Salad:
  • 1 pork tenderloin (about 1 lb)
  • 4 peaches, peeled, pitted and halved
  • 1 red onion, thickly sliced into rings
  • 8 cups mixed baby greens
  • 12 fresh basil leaves, torn (about 1/2 cup)
  • 1/4 cup crumbled feta cheese (optional)

RECIPE DIRECTIONS

    Maple Balsamic Vinaigrette: Whisk together vinegar, olive oil, maple syrup, mustard, garlic, salt and pepper until blended.

     

    Salad:

    • Marinate pork tenderloin with 1/3 cup Maple Balsamic Vinaigrette for 20 minutes. Marinate peaches and onion in 1/3 cup Maple Balsamic Vinaigrette for 20 minutes.
    • Preheat grill to medium-high heat; grease grate well. Grill pork, turning occasionally, for 15 to 18 minutes or until instant-read thermometer inserted into thickest part of the tenderloin registers 155°F. Let rest for 10 minutes, then slice into 1/4-inch-thick medallions. Meanwhile, grill peaches and onions for 3 to 5 minutes per side or until grill-marked. Let cool slightly and cut into bite-size pieces.
    • In large bowl, combine greens, pork, peaches, onion and basil; toss with remaining Maple Balsamic Vinaigrette. Divide among 4 plates and garnish with feta cheese (if using).