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Pork Tenderloin Salad and Grilled Nectarines
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| 5 Tbl | olive oil |
| 3 Tbl | balsamic vinegar |
| 2 tsp | minced fresh tarragon |
| 2 cloves | garlic, minced |
| 2 Tbl | maple syrup, divided |
| 1 (1 pound) | pork tenderloin |
| 1/2 tsp | salt |
| 1/4 tsp | pepper |
| Cooking spray | |
| 2 large | nectarines, halved and pitted |
| 6 cups | salad |
| 1/2 cup | red onions, thinly sliced |
Preheat grill to med-high heat.
combine first 4 ingredients in a small bowl. Divide mixture in half. Combine half of balsamic mixture with 1 TBL maple syrup. Reserve 2 tablespoons of maple syrup mixture
Brush remaining maple syrup mixture evenly over pork; sprinkle pork with salt and pepper. Grill pork for 16 minutes or until desired doneness, turning occasionally and brushing with maple syrup mixture. Remove pork from grill and let rest 10 minutes.
Coat cut sides of nectarines with cooking spray; brush wih remaining 1 Tbl maple syrup. Place cut sides down, on grill rack; grill 5 minutes until tender with grill marks.
Combine remaining half of balsamic mixture, greens, and onions in a large bowl, toss to coat. Divide among 4 plates and top with pork and nectarines
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