Pork, peaches, peppers

Am I *ever* glad that I decided to only bbq this week.  The temperatures are soaring here, and our house is HOT. We don't have central air, and it's lacking in breezes, which makes for melty days.

Last night, I made a grilled pork with balsamic peach salad.  It's adapted from the most recent Rachael Ray magazine.  My kids ate parts of it, and my husband inhaled it.  There wasn't even time to snap a pic, he was all over it.  It was very colourful and pretty, and very, very tasty.

I took about a 1/3 cup of olive oil, added 4-5 tbsps of balsamic vinegar, some minced garlic and a good shake of dried thyme.

Then I chopped up 2 red peppers, half a red onion, and halved 4 peaches.  Drizzled with a tbsp or two of the dressing.  I sliced a pork tenderloin into 4 pieces, and tossed with a bit more of the dressing and let sit.

Meanwhile, I washed a bunch of baby spinach and a romaine lettuce.

Preheat bbq to med-high, and toss all the veggies into my bbq basket (one of my best tools in summer!), and put the pork on to the bbq.  Grill until done.  Then serve over the lettuce, with a drizzle of the dressing on top.  So good!  I really liked how the balsamic vinegar marinated the pork, and how well the peaches mixed with the peppers and onion (even though I don't eat onions, I can appreciate the flavour they add).