<http://schema.org/recipeInstructions>
" Heat large ridged grill pan on medium until hot. Brush nectarine wedges with 1 teaspoon oil and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Place nectarine wedges in grill pan and cook about 10 minutes or until charred and tender, turning wedges over once. Transfer nectarines to plate and cover with foil to keep warm. Meanwhile, cut pork tenderloin crosswise into 8 equal pieces. With palm of hand, firmly press on cut side of each piece to flatten to about 1-inch-thick medallion. Sprinkle pork medallions evenly with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper to season both sides. To same grill pan, add pork and cook about 10 to 12 minutes or until browned on the outside and still slightly pink in the center, turning over once. While pork is cooking, make dressing: In small bowl, whisk vinegar, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining 2 tablespoons oil until blended. Makes 1/4 cup. Remove 1 tablespoon dressing; set aside. In large bowl, toss watercress and remaining dressing. Place on 4 serving plates and top with pork and nectarines. Drizzle pork with reserved dressing."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a30306/pork-tenderloin-nectarines-recipe/>