Grilled Pork Tenderloin and Nectarines With Bacon Vinaigrette

Vinaigrette

3 ounces diced pancetta (Italian bacon) or thick-sliced smoked bacon

2 tablespoons minced shallots

teaspoon brown sugar

cup red-wine vinegar

cup extra-virgin olive oil

teaspoon salt

¼ teaspoon freshly ground pepper

Pork

1 pounds pork tenderloin, trimmed of fat and silver skin

2 firm nectarines, quartered (pits discarded)

1-2 tablespoons canola oil

Salt and freshly ground black pepper

1 head frisee lettuce or small bunch arugula

Prepare a gas or charcoal grill for direct grilling over high heat. If using a charcoal grill, make sure that you arrange the coals so there is a low-heat area. If using a gas grill, be prepared to shut off or turn down one or more of the burners.

Make the vinaigrette: Heat a small skillet over medium heat, and cook the pancetta until golden, at least 3 minutes. Add the shallots, and saute for 2 minutes. Remove the pan from the heat, and stir in the sugar and vinegar. Gradually whisk in the olive oil, then the salt and pepper. Set aside until ready to serve.

For the pork: Season the pork and nectarines generously with oil, salt and pepper. Place the pork and nectarines on the grill and sear for about 5 minutes, or until both are browned on all sides. Make adjustments so the meat and the fruit are cooking over low heat (i.e., move the food to a cooler part of the grill, or turn one or two burners down or off). Cover the grill, and cook until done to your liking, at least 12 minutes.

Reheat the vinaigrette over low heat. Lightly dress the frisee (or arugula) with some of the vinaigrette, and mound on a platter or four individual plates. Cut the pork into -inch thick slices, and place with the nectarines alongside the salad. Drizzle with the remaining vinaigrette and serve.

Serves four.

"Organic Marin" by Tim Porter and Farina Wong Kingsley (2008 Andrews McMeel, $29.99)