Grilled Pork Tenderloin, Peach and Arugula Salad
Servings 4
Calories
Ingredients
- 4 cups baby arugula
- 2 pork tenderloins
- 4 large fresh peaches pitted and cut in half
- 4 pinches of good quality sea salt
- Grapeseed oil for brushing peaches
- For the grilled pork tenderloin rub:
- 1 Tbsp olive oil
- 1 Tbsp dark soy sauce optional
- 2 tsp salt plus more to taste
- 2 tsp granulated garlic
- 2 tsp granulated onions
- 2 tsp Herbs de Provence
- 1/2 tsp freshly ground black pepper
Instructions
- Preheat the grill to 400F-450F at the grate level
- Rub the tenderloins with olive oil, then apply the salt and the spices. If using soy sauce, apply together with oil, then apply the salt and the spices
- Grill pork tenderloins over direct heat with the lid closed about 5 minutes per side, until the internal temperature of 140F. Remove from the grill and let rest
- In the meantime, brush peach halves with grapeseed oil and place on the grill cut side down. Grill about 2 minutes per side, until you see visible grill marks and the peaches have softened
- Slice the peaches in quarters. Slice the pork tenderloin to the desired thickness. Plate and add baby arugula. Sprinkle about a pinch of sea salt per peach to help balance out sweetness. It's optional, but I like it that way. Sprinkle some pine nuts. Drizzle some olive oil and balsamic vinegar, and serve hot
Notes
Herbes de Provence is a mixture of dried herbs typical of the Provence area of France. It's available at most grocery stores. If not, you can get them from Amazon. I like these Herbes de Provence imported from France.
I like to use a tablespoon of dark soy sauce for flavor and the color it gives the meat. It's completely optional to use. Keep in mind that dark soy is thicker and less salty than regular or light soy. If you make a substitution you need to account for that.