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Grand Strand Medical Center
South Strand Medical Center

Grilled Fruit Salad and Pork

Nutrition Facts

Serving Size ½ of recipe
Calories 408
Total Fat 23 g
Saturated Fat 6.5 g
Sodium 340 mg
Total Carbohydrate 28 g
Dietary Fiber 3.5 g
Protein 24 g

Servings and Times

Servings 2
Marinating time 1 hour to overnight

Ingredients and Preparation

Ingredients Measures
Thinly sliced boneless pork loin chops, trimmed of visible fat 2 (4-ounce)
Olive oil 1 tablespoon
Fresh lemon juice 1 + 1 tablespoon
Salt ¼ teaspoon
Freshly ground pepper to taste
Plum, halved and pitted 1
Peach, halved and pitted 1
Ripe pear, halved and cored 1
Brown sugar ½ teaspoon


  1. Combine pork, olive oil, 1 tablespoon lemon juice, salt, and pepper in a large plastic resealable bag, and shake to coat. Marinate in refrigerator 1 hour to overnight.
  2. Place fruit on a plate, drizzle with 1 tablespoon lemon juice, and sprinkle with sugar.
  3. Prepare grill. Grill pork about 2 minutes on each side, or until cooked through. Remove pork from heat and set aside. Grill the fruit about 3 minutes on each side and serve with pork.
  • Exchanges

    3 lean meats; 2 fruits; 1.5 fats

  • Side Suggestions: Mixed Green Salad