Pork Tenderloin Nectarine Salad Recipes

PORK TENDERLOIN NECTARINE SALAD

Steps:

• In a large resealable plastic bag, combine the vinegar, syrup and oil. Add pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until tender., Divide salad greens among six plates; top with pork, nectarines, cheese, onion and almonds. Drizzle with dressing.

GRILLED PORK WITH NECTARINES

Steps:

• Preheat a grill to medium high. Bring the vinegar, sugar, mustard and lemon zest to a simmer in a medium saucepan. Cook, whisking occasionally, until syrupy, about 3 minutes. Add the nectarines and cook until just softened, 3 to 5 minutes; keep warm over low heat.
• Meanwhile, toss the fennel and red onion with the olive oil in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Brush the grill grates with olive oil. Grill the vegetables (with the fennel perpendicular to the grates to keep them from falling into the grill, or use a grill basket), flipping, until marked and crisp-tender, 5 to 7 minutes. Transfer to a large bowl. Add the lemon juice and parsley; toss to combine.
• Season the pork chops with salt and pepper. Brush the grill grates with more olive oil. Grill the pork until marked and just cooked through, about 4 minutes per side. Serve with the nectarines (discard the lemon zest) and the fennel-onion mixture.

SPINACH, NECTARINE, AND HALLOUMI SALAD

Steps:

• Whisk vinegar, olive oil, honey, mustard, salt, pepper, and basil together in a medium bowl. Set vinaigrette aside.
• Toss 1/2 of the vinaigrette together with spinach, nectarine, almonds, red onion, and bell pepper in a large bowl.
• Heat a nonstick skillet over medium-high heat. Add strips of halloumi and let cook until the undersides are golden brown and all liquid has been released and evaporates, about 4 minutes. Flip and cook until other side is golden brown, about 1 minute more.
• Plate servings of salad, top with warm halloumi slices, and serve with remaining vinaigrette.

GRILLED PORK CHOPS WITH FRESH NECTARINE SALSA

Steps:

• Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
• To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.
• Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.
• Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.

SPINACH SALAD WITH GRILLED PORK AND NECTARINES

Steps:

• Prepare grill.
• Cut the pork lengthwise through center of tenderloin, cutting to, but not through, other side (butterfly). Open halves, laying tenderloin flat. Place pork and nectarine halves, cut sides down on grill rack coated with cooking spray. Grill pork 5 minutes on each side or until a thermometer registers 160 degrees. Grill nectarine halves 4 minutes on each side or until thoroughly heated. Remove pork and nectarine halves from grill. Let pork rest 10 minutes.
• Cut nectariines halves into slices. Thinly slice pork. Combine spinach and vinaigrette in a large bowl; toss to gently coat.
• Arrange spinach salad on plates. Top each serving with pork, nectarines slices and cheese. Sprinkle with black perrer, if desired.

MUSTARD PORK AND ROASTED NECTARINES

Steps:

• Preheat oven to 190c.
• Spread the butterflied surface of the pork fillet with the mustard and place on a baking tray.
• Toss the nectarine quarters and red onion in the olive oil and place on the tray too.
• Put in the oven and cook for about 20 minutes, then sprinkle the pine nuts over the fruit and onions and cook a further 5 mins or until done to your liking.
• Remove from the oven and allow to rest a few minutes before slicing about half an inch thick.
• Divide the rocket between two dinner plates, then top with the nectarines onions, pine nuts and pork. Top with the shaved parmesand and drizzle over balsamic dressing to taste.

BAKED NECTARINE CHICKEN SALAD

Steps:

• Preheat oven to 375°. In a small bowl, mix the first 5 ingredients. In a large bowl, combine chicken, celery, nectarines and onions. Add mayonnaise mixture; toss gently to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle with noodles. Bake, uncovered, until heated through, 20-25 minutes. To Make Ahead: This can be made a day in advance. Before adding noodles, cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Sprinkle with noodles. Bake as directed.