Grilled Peaches and Pork Salad
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Grilled Peaches and Pork Salad
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Category
Lunch - Brunch - Dinner
Servings
4
Prep Time
60 minutes
Cook Time
8 minutes
Ingredients
-
1/3 cup (75 ml) Maine-ly Drizzle's balsamic vinegar, such as the Fig Balsamic
-
3 Tbsp. (45 ml) each lemon juice and olive oil, such as the Picual Extra Virgin Olive Oil
- 1 Tbsp. (15 ml) chopped fresh thyme
- 1/2 tsp. (2 ml) each salt and pepper
- 8 fast-fry boneless center-cut pork loin chops
- 4 peaches, ripe but firm (peeled, halved and pitted)
- 6 cups (1.5 L) spinach or arugula
Directions
Set aside 2 Tbsp. (30ml) of balsamic vinegar.
Combine remaining vinegar, lemon juice, oil, thyme, salt and pepper to make dressing.
Use 1/4 cup (50 ml) of dressing to marinate pork for one hour in refrigerator, turning occasionally.
Place peaches, cut, side, up, on plate. Drizzle with reserved 2 Tbsp. (30ml) balsamic vinegar.
Remove pork from marinade, discarding marinade. Place on greased grill over heat; close cover and grill for three minutes on each side or until juices run clear when pork is pierced and just a hint of pink remains inside.
Grill peaches, cut side down, for four minutes; turn and cook for two minutes or until softened and lightly browned. Cut each peach half into four slices. Slice pork into 1-inch (2.5 cm) strips.
Arrange pork and peaches over spinach; drizzle with remaining dressing.