Monday, August 20, 2012

Grilled Pork and Nectarine Salad

Do you have a favorite restaurant?

MGG and I visited one of our favorite restaurants a few nights ago and I'm always amazed with the eclectic selection of dishes they have on the menu.  It's a restaurant/micro-brewery with dishes that range in flavors from MexicanItalian, even Cajun,  They serve everything from steaks, chicken and fish, to tacos and pasta.  All of the food is excellent, and unique in the flavor combinations.  

One of the dishes I love is a salad that they serve with pork medallions and grilled nectarines.  It's such a wonderful blend of pork and fruit, with a slightly sweet dressing, served over a bed of arugula and spinach.

So I thought I'd make my version of this salad at home.  Since it's summertime I decided to grill pork chops instead of making little pork medallions out of pork tenderloin. (too much work!)  I added a wonderful citrus blend I came up with.  I use this so often on all types of meat.  It's fantastic!  I call it California Citrus blend.  Great for chicken, pork, of beef.  The recipe for that is included as well.  

I added a nice spring mix of salad greens as my base and put it all together in a flash.  Another weeknight meal made in under 20 minutes.  Love that!

Hope you try this salad.  It's a tribute of one of my favorite restaurant's dishes,and it's just bursting with flavors.  

Grilled Pork and Nectarine Salad

Serves 4

4 nectarines, rip but a little firm
1 t olive oil
4 pork loin chops
4 t California Citrus blend
Salt & pepper
2 T balsamic vinegar
2 T olive oil
1 bunch spring mix salad greens

Pit nectarines and cut each one into 4 wedges.  Heat large ridged grill pan on medium until hot. Brush nectarine wedges with 1 teaspoon oil. Place nectarine wedges in grill pan and cook about 10 minutes or until charred and tender, turning wedges over once. Transfer to a plate and cover with foil to keep warm.

Sprinkle pork chops with 1 teaspoon each of California Citrus blend and rub in.  Sprinkle with salt & pepper. 

Add pork chops to the grill pan and cook about 10 to 12 minutes or until done (155 degrees) turning over once.

Meanwhile make the dressing: In small bowl, whisk vinegar, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining 2 tablespoons oil until blended.  Remove 1 tablespoon dressing and set aside.

In large bowl, toss spring mix and dressing.  Divide among 4 plates.  Slice each pork chop on an angle against the grain and place on top of the salad.  Add nectarines. Drizzle pork and nectarines with reserved dressing.

California Citrus Blend

2 t lemon peel
2 t orange peel
1 t  minced parsley
1/2 t garlic powder

Mix all ingredients together.  Great on chicken, pork, or beef.

shared with:  Weekend Potluck

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