Best Grilled Pork And Plum Salad Recipes

GRILLED PLUM AND PORK TENDERLOIN SALAD

Steps:

• Make the plum vinaigrette and chill.
• Grill the pork tenderloin then slice.
• Gently grill plums, don't over cook or they will fall between the grill racks.
• In individual bowls, add spring mix, sliced pork tenderloin, grilled plums, feta and sunflower seeds.
• Add plum vinaigrette and enjoy!

GRILLED PLUM SALAD WITH AGED GOUDA AND PECANS

Steps:

• For the dressing: Whisk the vinegar, honey, 3/4 teaspoon salt, and pepper to taste in a large bowl. Gradually whisk in oil, starting with a few drops and adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Set aside.
• For the salad: Heat a grill pan over medium-high heat. Brush the plums with olive oil and sprinkle with salt and pepper to taste. Grill the plums until slightly soft, about 1 minute per side. To get distinct grill marks, resist the temptation to move the fruit around on the pan as it cooks. Cut the plum wedges in half crosswise and toss with the dressing. Set the plums aside to marinate in the dressing for 15 minutes. (The salad can be prepared up to this point 1 hour before serving.)
• Right before serving, toss the greens with the plums and dressing. Divide the salad among 4 serving plates and scatter the cheese and pecans over the tops.

GRILLED PORK CHOPS AND PLUMS

Steps:

• Prepare a grill for medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Lightly oil the grill grates. Grill the pork chops until lightly charred with strong grill marks, about 6 minutes. Flip and continue to grill until just slightly pink near the bone, 4 to 5 minutes more. Transfer the pork chops to a cutting board to rest for about 5 minutes.
• Meanwhile, toss the plums with 2 teaspoons of the oil and sprinkle with salt and pepper. Grill, flipping once, until softened with grill marks, about 2 minutes per side. Cut into wedges.
• Toss the arugula and parsley with the lemon juice and remaining 1 tablespoon oil and season with salt and pepper. Divide among 4 plates and top with the plum wedges. Serve with the pork chops.

GRILLED PORK TENDERLOIN WITH PLUMS

Steps:

• Mix all Port Wine Marinade ingredients. Place pork in shallow glass or plastic dish. Using meat injector, fill injector container to 1-ounce line. Inject marinade into pork every 1 to 2 inches, pushing plunger down slowly. Refill container and continue to inject marinade until marinade is used. Cover and refrigerate 1 hour.
• Heat coals or gas grill for direct heat. Cover and grill pork 4 to 5 inches from medium heat 20 to 25 minutes, brushing with jam during last minute of grilling, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Add plums to grill for last 4 to 6 minutes, brushing with jam during last minute of grilling, until hot
• Cut pork into slices; serve with plums.

GRILLED PLUM SALAD

Steps:

• Preheat a grill or grill pan to medium high.
• For the dressing: In a large bowl whisk together the honey, vinegar, extra-virgin olive oil and 1/4 teaspoon salt until emulsified. Set the bowl aside.
• For the salad: Drizzle the plums with the olive oil and season with 1/4 teaspoon salt. Place the plums on the hot grill and cook until golden brown all over, about 1 minute per side. Remove from the grill and let cool slightly before cutting into wedges.
• Add the radicchio and endive to the bowl with the dressing, season with 1/4 teaspoon salt and toss well to coat. Add the plums and toss gently. Sprinkle with the feta and pistachios.

GRILLED PLUM AND PISTACHIO SALAD

Steps:

• Preheat a grill pan over medium-high heat.
• In a large bowl, toss together the plums, 1 tablespoon olive oil and 1/4 teaspoon salt. Place the plum wedges on the hot grill pan and grill until nice grill marks have formed, 1 to 2 minutes per side. Remove to a plate to cool slightly.
• To the large bowl add the lettuce, basil, mint, white balsamic vinegar, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon salt. Using your hands, gently toss to coat the greens, being careful not to bruise the lettuce. Sprinkle the salad with the pistachios and gently place the plums on top. Sprinkle with the ricotta shavings and serve.