Grilled Pork Tenderloin and Nectarines with Bacon Vinaigrette | Tante Marie's Kitchen

Ingredients

• 1/2 lb. bacon
• 2 large shallots, minced
• 1 tsp. brown sugar
• 1/2 cup red wine vinegar
• 1 cup extra-virgin olive oil plus extra for coating the pork
• Coarse salt and freshly gound black pepper
• Two pork tenderloins (about 2 lbs.) or one boneless pork roast (about 3 lbs.)
• 6 nectarines, quartered
• Two bunches watercress (or arugula)
• Olive oil
• Coarse salt and freshly ground black pepper