Grilled Peaches and Pork Salad
Grilling peaches with balsamic vinegar helps caramelize the
sugar in the fruit. A perfect pair with succulent pork for the ultimate summer
supper.
- 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
Preparation
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.
Serves 4.
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