Spiced Pork Tenderloin with Grilled Peaches and Arugula Salad
Juicy pork tenderloin and peppery arugula find their ideal match in the sweetness of ripe peaches.
Ingredients
- 1 shallot, thinly sliced
- 2 tbsp. white balsamic vinegar
- 2 peaches, thinly sliced
- 5 tbsp. extra-virgin olive oil, divided
- kosher salt
- Freshly ground black pepper
- 1 lb. pork tenderloin
- 1 tbsp. Chinese 5-spice powder*
- 6 c. baby arugula
Instructions
- Combine shallot and vinegar in a small bowl and set aside.
- Preheat an ovenproof grill pan over medium heat. Brush peach slices with olive oil and season with salt and pepper. Grill until softened, 1 to 2 minutes per side.
- Rub pork with olive oil and Chinese 5-Spice Powder and season with salt and pepper. Grill over medium-high heat for 15 minutes, turning every 2 minutes, until internal temperature reaches 145°. Cover tightly with aluminum foil and let sit 10 minutes.
- In a large bowl, combine arugula, shallots and vinegar, peaches, and remaining 3 tablespoons olive oil, then season with salt and pepper.
- Slice pork into ¾" slices and arrange on salad.
Tried this recipe?Let us know how it was!