This is another recipe I’m sharing several weeks down the road so I’m sorry if it’s not the most cohesive but other Tasty Tuesday posts kept getting in the way so this one got put on hold for a little while. But here it is: Pork Tenderloin Salad with “Grilled” Nectarines and a Maple Vinaigrette. That’s definitely a different title than what is in the book but we’re doing my version so just go with it.
This was another one of those recipes where I looked at the ingredient list and went hmmm, probably not. As per usual, it was time to improvise. If you do pick up the book for yourself, you can always follow the straight recipe, I’m going to share what I actually did since the flavour might differ. I’d estimate that this serves 3-4 people.
- 1 piece of pork tenderloin
- 5 tablespoons of olive oil
- 3 tablespoons of balsamic vinegar
- 2 cloves of garlic, minced
- 2 tablespoons of maple syrup (I used table syrup, it was fine)
- 1 large nectarine, halved and pitted
- Enough salad greens to make a full salad (How much is that?!)
- 1/4 large red onion, sliced
So the first thing you’re going to do for this recipe is create the glaze. This glaze actually doubles as salad dressing but if you’re like me, you’ll end up using the whole thing on the tenderloin and then having to make a little bit more later (Oops). Combine the olive oil, balsamic vinegar, minced garlic, and the maple syrup, stirring it all together until it is mixed in. Bam! Glaze. Reserve half of this mixture for your dressing!
Now, lets cook the meat!
While the original recipe calls for a grill, I decided to use our standalone electric skillet mainly because we only have a little George Foreman panini style grill and it just wasn’t big enough for these pieces of pork. Preheat the skillet to medium heat, greasing the bottom of the pan with a little bit of olive oil and then put in your tenderloins. Pour half of the glaze over the one side of the meat, leaving it to cook for about 2-3 minutes. Flip the meat and pour the rest of the dressing on. Cover and leave for 10 minutes or until the meat is cooked thoroughly.
These times are mostly guesstimates so just keep an eye on your pork!
You’ll notice I have two pork tenderloins in the picture above but that’s just because I was meal prepping that day. The other tenderloin (and some of the one of the salad to be honest) went into meals with roasted veggies (not a bad idea if you’re looking to get multiple meals done at once).
With your pork all glazed and cooked up, you can start to cut it up into bite sized pieces for your salad but before you do this, cut up your nectarines into slices and place them into the warm skillet. They’ll cook up and take on some of the leftover flavours from the pork which makes them d-licious.
While your nectarines cook up, cut up the pork and the red onion, put it together with your salad greens and then finally top the salad with the warm nectarines and the reserved of the maple vinaigrette. Simple as can be, and now it’s time to eat!
This was a nice exception.
The pork made the salad completely filling as a full meal (even for Matt) but it was the nectarines that actually stole the show. They mixed well with the maple syrup flavours in the dressing and they were particularly delicious warmed up. I would make this recipe again, and not just as a side dish. Good job salad, you did alright for yoursef.
So there you have it, another Tasty Tuesday under our belts which leaves me with just one question: what are you cooking this week?