


Pork Tenderloin on a Grilled Peach and Arugula Salad

Recipe - Williams Lake

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
- 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.
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings

Peaches - Large, Fresh, 185 Gram

Western Family - Pure Canola Oil, 473 Millilitre

Save-On-Foods - Pork Tenderloin, 400 Gram

Taipan - Chinese 5 Spice, 43 Gram
Not Available

Shallots - Fresh, Bulk, 20 Gram

Mazzetti - Balsamic Vinegar, 500 Millilitre

Western Family - Extra Virgin Olive Oil, 1 Litre

Windsor - Coarse Kosher Salt, 1.36 Kilogram

Western Family - Pepper Black - Ground, 145 Gram
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.