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BBQ 5-Spice Pork Tenderloin on a Grilled Peach and Arugula Salad

Ingredients

  • 2 ripe, firm peaches, sliced (optional)
  • 1/4 ¼ cup (60ml) canola oil
  • 2 pounds (900gr) pork tenderloin
  • 1 Tbsp (30ml) Chinese 5-Spice
  • 1 142 gr package Western Family Organic Baby Arugula Salad
  • 1 shallot, minced
  • 1/4 cup (60ml) white balsamic vinegar
  • 1/2 cup (125ml) extra virgin olive oil
  • kosher salt
  • pepper

Directions

Preheat BBQ to medium/high temperature.

Rub the pork tenderloin with some canola oil and the 5-Spice and season with kosher salt and pepper. Grill for about 15 minutes until internal temperature reaches 63°C.  Remove from the grill and cover with aluminum foil and rest.

Brush the peach slices with canola oil and grill on each side about 1 to 1 ½ minutes. Set aside.

In a small bowl, whisk together the white balsamic, shallot and the extra virgin olive oil and season with salt and pepper.

Slice the tenderloin.

Dress the arugula with the balsamic dressing, top with the grilled peaches and Sliced pork tenderloin and serve.

Tip

You can substitute grilled chicken breast for the pork tenderloin.

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Related Recipes

BBQ 5-Spice Pork Tenderloin on a Grilled Peach and

Ingredients

  • 2 ripe, firm peaches, sliced (optional)
  • 1/4 ¼ cup (60ml) canola oil
  • 2 pounds (900gr) pork tenderloin
  • 1 Tbsp (30ml) Chinese 5-Spice
  • 1 142 gr package Western Family Organic Baby Arugula Salad
  • 1 shallot, minced
  • 1/4 cup (60ml) white balsamic vinegar
  • 1/2 cup (125ml) extra virgin olive oil
  • kosher salt
  • pepper

Directions

Preheat BBQ to medium/high temperature.

Rub the pork tenderloin with some canola oil and the 5-Spice and season with kosher salt and pepper. Grill for about 15 minutes until internal temperature reaches 63°C.  Remove from the grill and cover with aluminum foil and rest.

Brush the peach slices with canola oil and grill on each side about 1 to 1 ½ minutes. Set aside.

In a small bowl, whisk together the white balsamic, shallot and the extra virgin olive oil and season with salt and pepper.

Slice the tenderloin.

Dress the arugula with the balsamic dressing, top with the grilled peaches and Sliced pork tenderloin and serve.

Tip

You can substitute grilled chicken breast for the pork tenderloin.