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