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.