Grilling peaches with balsamic vinegar helps caramelize the sugar in fruit. A perfect pair with succulent pork for the ultimate summer supper.
1/3 cup balsamic vinegar
3 tbsp each lemon juice and olive oil
1 tbsp chopped fresh thyme
1/2 tsp each salt and pepper
8 peaches, ripe but firm (peeled, halved and pitted)
6 cups spinach or arugula
Step 1: Set aside 2 tbsp of the balsamic vinegar. Combine remaining vinegar, lemon juice, oil, thyme, salt and pepper to make dressing. Use 1/4 cup of the dressing to marinate the pork for 1 hour in refrigerator, turning occasionally.
Step 2: Place peaches, cut side up on plate. Drizzle with reserved 2 tbsp balsamic vinegar.
Step 3: Remove pork from marinade, discarding marinade. Place on greased grill over medium-high heat; close cover and grill for 3 minutes on each side or until juices run clear when pork is pierced and just a hint of pink remains inside.
Step 4: Grill peaches, cut side down, for 4 minutes; turn and cook for 2 minutes or until softened and lightly browned. Cut each peach half into 4 slices. Slice pork into 1" strips. Arrange pork and peaches over spinach; drizzle with remaining dressing.