Grilled Peach and Pork Salad with Maple Balsamic Vinaigrette
- 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.
Cooking Method: Grill
World Cuisine: American
Product: Olive Oil
How To Peel Peaches
If your recipe includes peaches, it probably requires them to be peeled. The secret to fuzz-free fruit is simpler than you think. Just cut an “X” into the skin of each peach, plunge them into boiling water for 30-60 seconds, then immediately place them in an ice water bath. The skin should peel right off!