Imagine a dish that captures the essence of summer in every single bite - where smoky, perfectly grilled pork meets the luscious sweetness of caramelized peaches, all nestled on a bed of peppery arugula. This Grilled Pork and Peach Salad isn't just a meal; it's a culinary experience that transforms ordinary ingredients into an extraordinary symphony of flavors that will make your taste buds dance with delight. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe promises to be your new warm-weather obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound pork tenderloin
- 2 peaches, sliced
- 4 cups arugula
- 1/4 cup feta cheese, crumbled
- 2 tablespoons balsamic vinaigrette
- Salt and pepper to taste
Instructions
- Prepare the pork tenderloin by patting it dry with paper towels and seasoning generously with salt and freshly ground black pepper on all sides.
- Preheat your grill or grill pan to medium-high heat, around 400-450°F. Clean and oil the grill grates to prevent sticking.
- Place the pork tenderloin on the hot grill and cook for approximately 6-7 minutes per side, rotating to ensure even charring and internal temperature reaches 145°F for medium doneness.
- While the pork is grilling, lightly brush the peach slices with olive oil and place them on the grill for 2-3 minutes per side until they develop light grill marks and caramelize slightly.
- Remove the pork from the grill and let it rest on a cutting board for 5-7 minutes to allow juices to redistribute. This will ensure the meat remains tender and juicy.
- Slice the grilled pork tenderloin into thin, diagonal medallions against the grain.
- In a large serving platter, spread the fresh arugula as the base of the salad.
- Arrange the grilled pork medallions and caramelized peach slices over the arugula.
- Sprinkle crumbled feta cheese evenly across the salad.
- Drizzle balsamic vinaigrette over the entire salad just before serving.
- Serve immediately while the pork and peaches are still warm, enjoying the contrast of flavors and textures.
Tips
- Temperature is Key: Use a meat thermometer to ensure your pork reaches the perfect 145°F for juicy, safe-to-eat meat.
- Peach Selection Matters: Choose ripe but firm peaches that will hold up well on the grill. Slightly underripe peaches work best to prevent mushy texture.
- Grill Prep is Crucial: Always clean and oil your grill grates before cooking to prevent sticking and achieve beautiful grill marks.
- Resting the Meat: Never skip the resting period after grilling. This allows meat juices to redistribute, ensuring maximum tenderness.
- Vinaigrette Tip: For an extra flavor boost, consider making your own balsamic vinaigrette or using a high-quality store-bought version.
- Serving Temperature: Serve this salad immediately while the pork and peaches are still warm to enjoy the optimal flavor and texture contrast.
Nutrition Facts
Calories: 187kcal
Carbohydrates: 6g
Protein: 24g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 66mg
