Grilled Pork and Nectarine Salad
Grilled Idaho pork tenderloin with locally grown nectarines and greens—perfect for fall. Serves 6. Join our local food loop!
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Ingredients
- 2lb pork tenderloin- Idaho
- 1/2 cup balsamic vinegar, divided
- 1/4 cup fresh lime juice
- 2 tablespoons fresh thyme- Idaho
- 1 teaspoon salt
- 1 teaspoon black pepper, fresh ground
- 6-8 large nectarines, peeled, halved and pitted- Idaho
- 6 cups mixed greens or butterhead lettuce- Idaho
- Non-stick cooking spray
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