- 1 1/2 cups Marzetti® Balsamic Vinaigrette
- 2 (12 oz each) Pork tenderloins
- 1 tbsp Olive oil
- 2 tsp Fresh rosemary, finely chopped
- 1 tsp Dried basil
- 2-3 Nectarines, firm & ripe, halved & pitted
- 2-3 oz Blue cheese, crumbled
- Salt, to taste
Place 1/2 cup Marzetti® Balsamic Vinaigrette (may also use Marzetti® Balsamic & Basil Vinaigrette) in shallow glass dish. Rub pork with oil, rosemary, basil and salt. Add pork to dish; turning to coat. Marinate pork 30 minutes or longer.
Place remaining 1 cup Marzetti Balsamic Vinaigrette in medium saucepan and bring to a boil over high heat. Cook until reduced by half. Prepare grill to medium-high heat.
Place pork on oiled grill rack and cook 6 to 8 minutes on each side or until thermometer inserted in center registers 160°F. Remove pork from grill and allow to rest 10 minutes before slicing. Grill nectarines until tender, 3 to 4 minutes per side.
To serve, place pork and nectarines on serving platter and spoon reduced Marzetti Balsamic Vinaigrette over all. Sprinkle with blue cheese. Garnish with rosemary sprigs, if desired.