Ingredients
1/4 cup balsamic vinegar1/4 cup maple syrup2 tablespoons olive oil1 pound pork tenderloin, cut into 1/4-inch slicesSALAD:6 cups spring mix salad greens4 medium nectarines, sliced4 ounces Havarti cheese, cubed1/2 cup sliced sweet onion1/4 cup honey-roasted almonds1 cup honey mustard salad dressing
Preparation
In a large resealable plastic bag, combine the vinegar, syrup and oil. Add pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until tender.
Divide salad greens among six plates; top with pork, nectarines, cheese, onion and almonds. Drizzle with dressing.
