Are you ready to elevate your dinner game with a dish that bursts with flavor and freshness? Look no further than this Grilled Pork Tenderloin with Wilted Greens, Sweet Onions & Peach Vinaigrette! This mouthwatering recipe combines juicy, perfectly grilled pork with the vibrant taste of sweet peaches and caramelized onions, creating a symphony of flavors that will leave your taste buds dancing. Whether you're hosting a summer barbecue or simply looking to impress your family, this dish is sure to steal the show. Dive into our recipe and discover how to create a meal that’s not just delicious but also a feast for the eyes!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound pork tenderloin
- 2 cups mixed greens
- 1 large sweet onion, sliced
- 1 ripe peach, pitted and diced
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Remove pork tenderloin from refrigerator 30 minutes before cooking to allow it to reach room temperature. Pat the meat dry with paper towels.
- Preheat grill to medium-high heat (around 400-425°F). Clean and oil grill grates to prevent sticking.
- Season pork tenderloin generously with salt and pepper on all sides, rubbing the seasoning into the meat.
- Place tenderloin on hot grill and cook for approximately 4-5 minutes per side, rotating to create even grill marks. Total cooking time should be 12-15 minutes until internal temperature reaches 145°F.
- While meat is grilling, prepare vinaigrette by whisking together diced peach, olive oil, apple cider vinegar, salt, and pepper in a small bowl.
- In a separate skillet, sauté sliced sweet onions in a tablespoon of olive oil over medium heat until soft and slightly caramelized, about 6-8 minutes.
- Once pork reaches desired temperature, remove from grill and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice tenderloin against the grain into medallions approximately 1/2 inch thick.
- Arrange mixed greens on serving plates, top with grilled pork slices and caramelized onions, then drizzle with peach vinaigrette.
- Serve immediately while pork is warm and greens are fresh.
Tips
- Room Temperature Meat: Always remove the pork tenderloin from the refrigerator at least 30 minutes before cooking. This helps it cook evenly and retain its juiciness.
- Preheat Your Grill: Ensure your grill is preheated to medium-high heat (around 400-425°F) for optimal grilling. A hot grill will give you those beautiful grill marks and a nice sear.
- Season Generously: Don’t be shy with the salt and pepper! Rubbing the seasoning into the meat enhances the flavor and creates a delicious crust.
- Perfect Grilling Time: Cook the pork for 4-5 minutes per side, rotating it to achieve even grill marks. Use a meat thermometer to check for doneness—145°F is the sweet spot for juicy pork.
- Resting is Key: After grilling, let the pork rest for 5-7 minutes. This step allows the juices to redistribute, ensuring every bite is tender and flavorful.
- Vinaigrette Magic: For a vibrant peach vinaigrette, make sure your peach is ripe. This will bring out the best flavors when combined with olive oil and apple cider vinegar.
- Sautéing Onions: When caramelizing onions, cook them slowly over medium heat to bring out their natural sweetness. This adds a lovely depth of flavor to your dish.
- Serving Suggestions: For a stunning presentation, arrange the mixed greens on the plate before layering the grilled pork and caramelized onions. Drizzle with the peach vinaigrette just before serving for that fresh, zesty kick.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 28g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 85mg
