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Monday, July 07 2014
Grilled Pork & Peach Salad
  • 1    pound   pork tenderloin, trimmed and cut into 1-inch cubes
  • 2    medium  peaches or nectarines, pitted, and cut into 1-inch cubes
  • 2    tablespoons   honey
  • 2    tablespoons   orange juice
  • 1    tablespoon   low-sodium soy sauce
  • 1/2   teaspoon   curry powder
  • 1/4   teaspoon   ground black pepper
  • 3    cups   torn fresh Bibb lettuce
  • 3    cups   fresh baby spinach
  • 1/4   cup   bias-sliced green onions (2)
On four 10-inch skewers, thread pork cubes. On three more 10-inch skewers, thread peach cubes. For a charcoal grill, place skewers on the grill rack directly over medium coals. Grill, uncovered, for 8 to 10 minutes or until peaches are browned and for 10 to 12 minutes or just until pork is slightly pink in the center, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.)
Meanwhile, in a large bowl stir together the honey, orange juice, soy sauce, curry powder, and pepper. When pork skewers are done, remove pork and peaches from skewers and place in honey mixture; toss to coat.
To serve, arrange lettuce and spinach on serving plates. Spoon pork and peaches evenly over greens. Sprinkle with green onions. Makes 4 servings (1-1/2 cups lettuce, 3/4 cup pork mixture, and 1 tablespoon green onions each).

nutrition information
Per Serving: cal. (kcal) 207, Fat, total (g) 3, chol. (mg) 54, sat. fat (g) 1, carb. (g) 20, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 17, pro. (g) 26, vit. A (IU) 4324.53, vit. C (mg) 23.03, Thiamin (mg) 0.9, Riboflavin (mg) 0.45, Niacin (mg) 8.09, Pyridoxine (Vit. B6) (mg) 0.94, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 444, Potassium (mg) 882, calcium (mg) 70.68, iron (mg) 3.42, Vegetables () 1, Fruit () 0.5, Other Carb () 0.5, Lean Meat () 3.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:44 am   |  Permalink   |  0 Comments  |  Email

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