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Pork Tenderloin on a Grilled Peach and Arugula Salad
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Recipe - Nelson
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Pork Tenderloin on a Grilled Peach and Arugula Salad
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
2 ripe, firm peaches, sliced (optional)
1/4 cup (60 mL) canola oil
2 pounds (900g) pork tenderloin
1 Tbsp (30 mL) Chinese 5-Spice
1 (142g) package Organic Baby Arugula Salad
1 shallot, minced
1/4 cup (60 mL) balsamic vinegar
1/2 cup (125 mL) extra virgin olive oil
kosher salt
pepper
Directions
  1. Preheat BBQ to medium/high temperature.
  2. 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.
  3. Brush the peach slices with canola oil and grill on each side about 1 to 1 ½ minutes. Set aside.
  4. In a small bowl, whisk together the white balsamic, shallot and the extra virgin olive oil and season with salt and pepper.
  5. Slice the tenderloin.
  6. Dress the arugula with the balsamic dressing, top with the grilled peaches and Sliced pork tenderloin and serve.
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 ripe, firm peaches, sliced (optional)
Not Available
1/4 cup (60 mL) canola oil
Not Available
2 pounds (900g) pork tenderloin
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Save-On-Foods - Pork Tenderloin, 400 Gram
$8.37 avg/ea$2.09/100g
1 Tbsp (30 mL) Chinese 5-Spice
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Taipan - Chinese 5 Spice, 43 Gram
$6.89$16.02/100g
1 (142g) package Organic Baby Arugula Salad
Not Available
1 shallot, minced
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Shallots - Fresh, Bulk, 20 Gram
$0.20 avg/ea$0.99/100g
1/4 cup (60 mL) balsamic vinegar
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Mazzetti - Balsamic Vinegar, 500 Millilitre
$6.49 was $8.79$1.30/100ml
1/2 cup (125 mL) extra virgin olive oil
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Western Family - Extra Virgin Olive Oil, 1 Litre
$10.89 was $11.99$1.09/100ml
kosher salt
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Windsor - Coarse Kosher Salt, 1.36 Kilogram
rewards logoFree with 3500 Points Redeemed
$6.49 was $6.99$0.48/100g
pepper
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Western Family - Pepper Black - Ground, 145 Gram
$8.09 was $8.99$5.58/100g

Directions

  1. Preheat BBQ to medium/high temperature.
  2. 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.
  3. Brush the peach slices with canola oil and grill on each side about 1 to 1 ½ minutes. Set aside.
  4. In a small bowl, whisk together the white balsamic, shallot and the extra virgin olive oil and season with salt and pepper.
  5. Slice the tenderloin.
  6. Dress the arugula with the balsamic dressing, top with the grilled peaches and Sliced pork tenderloin and serve.