Pork and Peach salad
8 cups mixed salad greens
2 Tablespoons basil, shredded
2 Tablespoons dill, chopped
1 lb. pork loin, marinated
1 large NC peach, peeled and diced
1 large NC heirloom tomato, sliced
½ cup NC pecans, chopped
3 oz. goat cheese, crumbled
Marinade
1 cup Olive oil, ½ cup white wine, 2 Tablespoons fresh rosemary (chopped), season pork with salt and pepper
Dressing
1/3 cup white balsamic vinegar
1 garlic clove, minced
2 Tablespoons brown sugar
2 Tablespoons olive oil
Combine marinade ingredients and pour over the pork. Marinate pork for at least 1 hour. Then grill until internal temperature reaches 150 degrees. Remove from grill to rest. Combine salad greens with basil and dill then place onto 4 plates. Top the salads with remaining ingredients. Slice pork and place on top of the salads. Whisk together the dressing ingredients and drizzle on pork.
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