I’ve been on a pork-finding recipe spree recently. I blame it on Cooking Light magazine. Not that its a bad thing at all, but now I finally have a ton of choices when choosing dinners for the week. And definitely not bad considering I picked up a huge pork tenderloin for $16 that I was able to turn into 4 regular sized tenderloins.
- 1 – 1/2 cups wild rice (Zatarian’s)
- 1 lb. pork tenderloin, trimmed
- 2 nectarines, halved and pitted
- 3 cups mixed greens
- 1/4 cup red onion, thinly sliced
- 3 tbsp. balsamic vinegar
- 3 tbsp. olive oil
- 2 tbsp. maple syrup
- 1 clove garlic, minced
- 1 tsp. marjoram
- 1 tsp. thyme
- salt and pepper
1. Preheat a grill. Prepare wild rice according to package directions.
2. Meanwhile, whisk the balsamic vinegar, olive oil, maple syrup, garlic, marjoram and thyme together in a dish. Pour half into another dish.
3. Slice the pork into 1/2″ rounds. Season both sides of the pork with salt and pepper. Use one portion of the marinade to brush over both sides of the pork.
4. Place the pork and nectarines on the grill and cook for 3-5 minutes or until the pork reaches your desired doneness.
5. Toss the remaining marinade over the mixed greens. Top the mixed greens with the pork, nectarines and red onions. Serve with the wild rice on the side.
Knowing Tom’s aversion to lettuce of all forms, I added wild rice to this meal and served his sans lettuce. I changed up the preparation of the recipe as well, by not cooking the tenderloin whole and then slicing just to save on grilling time, and by using the whole marinade on the pork, not just the maple syrup.
I thought this was great. It was a very light but filling meal. I had a bit of trouble getting the nectarines to get the proper grill marks but the flavor was still there. Of course Tom’s first comment was “I like the rice…” Great honey, I pick up a box of wild rice you just add water and a seasoning packet to and you find that the best part of the meal. ::sigh::