If you’re eating more fruit now that’s it warm, toss aside the boring bowls of fruit
salad and use that fruit and mix it with meat to make 2 delicious meals.
The meals: Pork and fruit dishes. If you prefer pork loin or pork shoulder,
you can make both taste more incredible by adding some fruit.

Pork Meal No. 1-
Pork and Stone Fruit Toss!
This dish combines pork tenderloin and stone fruits: nectarines, plums,
and dark cherries.
Ingredients:
1 1/4 lb. pork tenderloin
2 tsp. of olive oil
1/2 tsp. of dried thyme
1/2 tsp. of salt
1/4 tsp. of black pepper
1 bunch of watercress, trimmed
2 nectarines, cut into 8 wedges (remove the pits)
1 cup of dark cherries, halved, pits removed
2 plums, cut into 8 wedges, (pits removed)
1/3 cup of fresh basil
1/4 cup of walnuts, toasted and chopped
1/3 cup of balsamic and oil dressing
feta cheese, 1/2 cup
To make:
Use the oven or grill to make the pork tenderloin.
On the grill, turn the heat to medium-high, direct-heat.
Brush the pork tenderloin with olive oil; sprinkle with thyme, salt
and pepper. Grill, rotating every few mins. until meat thermometer
inserted into thickest part reads 145*F, abut 15 to 20 mins. Let the
pork rest for 10 to 15 mins.
In a large bowl, combine watercress, the fruit, walnuts and dressing;
toss until well coated. Transfer the pork to a cutting board; cut into 1/2″
thick slices. Transfer salad to serving platter. Sprinkle on the cheese.
Top with pork.
Calories per serving-410, Prot- 34g. Carbs-21

Pork Meal No. 2-
Pineapple Pork Roast!
Meat and vegetables aren’t the only things that taste great on the grill,
place a few slices of pineapple on the grill for that smoky, caramelized
flavor.
Ingredients:
1 Tbs. of olive oil
1 Tbs. of grated peeled fresh ginger
2 cloves of garlic, diced
1 tsp. of ground coriander
1/2 tsp. of salt
1 boneless pork shoulder roast, (3 to 4 lbs.)
8 slices of pineapples, 1/3″-thick
Lime wedges and sprigs of parsley, (optional)
To make:
Cook the pork roast on top of the stove or use the grill.
Prepare the grill for direct and indirect heat cooking. In a small bowl,
combine oil, ginger, garlic, coriander, and salt.
Rub all over the pork roast. Grill pork over direct heat, flipping once,
until browned, about 5 mins. per side.
Transfer to indirect heat, Cook, covered, turning occasionally, until meat
is tender but not falling apart, about 3 hours. Let it sit for 5 mins.
before slicing. The last step: Coat pineapple slices with cooking spray.
Grill over direct heat, flipping once, until you see grill marks and the slices
are tender. Serve pork roast with grilled pineapple. To dress up the dish,
serve with lime slices and sprigs of parsley.
Calories per serving-245, Prot-39g. Carbs-5g.

Sources:
* A Taste of Home, Magazine
* Barbecue News, Magazine
* Serial Griller, Magazine
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One last request:
Look for our latest offering- Red, White & Blue Desserts. Desserts for The 4th of July.
To order, click on buy recipes at the top and download the recipes.
Thank-You!