.
home
home
0
Pork Tenderloin on a Grilled Peach and Arugula SaladPork Tenderloin on a Grilled Peach and Arugula Salad
Pork Tenderloin on a Grilled Peach and Arugula Salad
Pork Tenderloin on a Grilled Peach and Arugula Salad
Logo
Recipe - Williams Lake
600x360_pork_peach.jpg
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
Western Family - Pure Canola Oil
Western Family - Pure Canola Oil, 473 Millilitre
rewards logoBuy 2 Get 325 Points
$5.69$1.20/100ml
2 pounds (900g) pork tenderloin
Save-On-Foods - Pork Tenderloin
Save-On-Foods - Pork Tenderloin, 400 Gram
$8.55 avg/ea$2.14/100g
1 Tbsp (30 mL) Chinese 5-Spice
Not Available
1 (142g) package Organic Baby Arugula Salad
Not Available
1 shallot, minced
Shallots - Fresh, Bulk
Shallots - Fresh, Bulk, 20 Gram
$0.20 avg/ea$1.01/100g
1/4 cup (60 mL) balsamic vinegar
Mazzetti - Balsamic Vinegar
Mazzetti - Balsamic Vinegar, 500 Millilitre
$8.49 was $9.99$1.70/100ml
1/2 cup (125 mL) extra virgin olive oil
Western Family - Extra Virgin Olive Oil
Western Family - Extra Virgin Olive Oil, 1 Litre
$14.99 was $21.29$1.50/100ml
kosher salt
Windsor - Windsor Kosher Salt
Windsor - Windsor Kosher Salt, 1.36 Kilogram
$7.99$0.59/100g
pepper
Western Family - Pepper Black - Ground
Western Family - Pepper Black - Ground, 145 Gram
$4.99 was $5.99$3.44/100g

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.