Pork Tenderloin Salad with Grilled Nectarines

You all probably know by now how obsessed I am with pork tenderloin. I’ve been buying it up in bulk at the grocery store lately because it has been on sale. That’s why you’ve seen so many recipes on here using the delicious cut of pork.

I couldn’t find any regular, unflavored tenderoin at the store this weekend, though. I’ve never tried the flavored ones before, so this was my first foray into using it for a recipe. My options were limited: teriyaki, honey mustard, or garlic and herbs. I knew I wanted to use it for a salad with some fruit, so I went with the honey mustard.

I figured the honey mustard flavored loin would balance nicely with the other ingredients I had to make the salad. I was right! The pork and nectarines and all the other ingredients in this salad all worked together to exude this great flavor in every bite.

Nectarines are in season right now, and I was able to score a bag of about 10 for less than $2. They are a pain to slice in half, though, so for grilling I recommend not picking super ripe ones. I went for the harder nectarines that would stand up to me cutting them in half AND grilling. The last thing you want is a sloppy, sugary mess when you’re trying to get a soft nectarine off the grill.

Most people know that I can’t grill, so instead I use my stovetop grill pan. The only issue there is that it smokes up my whole darn house. If you have a regular grill, by all means, use that for this recipe.

I went with the oven approach to cook the pork because that’s what I’m used to at this point in time. I have the time and temp down to almost a science. You want a tender, juicy tenderloin to come out of the oven so it’s key to not overcook it.

Enjoy!

Pork Tenderloin Salad with Grilled Nectarines

• Servings: 4-6
• Time: 45 mins
• Difficulty: Easy
• Print

A simple spinach salad with juicy pork tenderloin and grilled nectarines.

Ingredients

• 1 Honey-mustard flavored pork tenderloin
• 3 nectarines, halved
• 3 cups baby spinach
• Feta and balsamic dressing, for serving

Directions

1. Preheat oven to 350 degrees. Place pork tenderloin on a baking sheet. Bake for 25-30 minutes or until thermometer reads 145 degrees. Remove from oven and let rest.
2. Heat up a grill pan or grill. Spray both sides of nectarine halves with cooking spray. Grill until char marks form, about 3-4 minutes.
3. Make the salad: toss spinach with feta and balsamic vinaigrette. Top with sliced pork and nectarines.

Step-By-Step Instructions

Preheat oven to 350 degrees. Place pork tenderloin on a baking sheet. Bake for 25-30 minutes or until thermometer reads 145 degrees. Remove from oven and let rest.

Heat up a grill pan or grill. Spray both sides of nectarine halves with cooking spray. Grill until char marks form, about 3-4 minutes.

Make the salad: toss spinach with feta and balsamic vinaigrette. Top with sliced pork and nectarines.