Pork Tenderloin on a Grilled Peach and Arugula Salad

Recipe - Williams Lake

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

Servings

Shop Ingredients

Makes 4 servings

2 ripe, firm peaches, sliced (optional)

Peaches - Large, Fresh, 185 Gram

Add Peaches - Large, Fresh to Favorites.Add Peaches - Large, Fresh to Favorites.

$2.04 avg/ea$1.10/100g

1/4 cup (60 mL) canola oil

Western Family - Pure Canola Oil, 473 Millilitre

Add Western Family - Pure Canola Oil to Favorites.Add Western Family - Pure Canola Oil to Favorites.

$4.99$1.05/100ml

2 pounds (900g) pork tenderloin

Save-On-Foods - Pork Tenderloin, 400 Gram

Add Save-On-Foods - Pork Tenderloin to Favorites.Add Save-On-Foods - Pork Tenderloin to Favorites.

$8.37 avg/ea$2.09/100g

1 Tbsp (30 mL) Chinese 5-Spice

Taipan - Chinese 5 Spice, 43 Gram

Add Taipan - Chinese 5 Spice to Favorites.Add Taipan - Chinese 5 Spice to Favorites.

$6.89$16.02/100g

1 (142g) package Organic Baby Arugula Salad

Not Available

1 shallot, minced

Shallots - Fresh, Bulk, 20 Gram

Add Shallots - Fresh, Bulk to Favorites.Add Shallots - Fresh, Bulk to Favorites.

$0.20 avg/ea$0.99/100g

1/4 cup (60 mL) balsamic vinegar

Mazzetti - Balsamic Vinegar, 500 Millilitre

Add Mazzetti - Balsamic Vinegar to Favorites.Add Mazzetti - Balsamic Vinegar to Favorites.

$8.79$1.76/100ml

1/2 cup (125 mL) extra virgin olive oil

Western Family - Extra Virgin Olive Oil, 1 Litre

Add Western Family - Extra Virgin Olive Oil to Favorites.Add Western Family - Extra Virgin Olive Oil to Favorites.

$13.99$1.40/100ml

kosher salt

Windsor - Coarse Kosher Salt, 1.36 Kilogram

Add Windsor - Coarse Kosher Salt to Favorites.Add Windsor - Coarse Kosher Salt to Favorites.

$6.99$0.51/100g

pepper

Western Family - Pepper Black - Ground, 145 Gram

Add Western Family - Pepper Black - Ground to Favorites.Add Western Family - Pepper Black - Ground to Favorites.

$8.09 was $8.99$5.58/100g

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.