Pork Tenderloin on a Grilled Peach and Arugula Salad

Recipe - Coal Harbour

Prep Time10 Minutes

Cook Time15 Minutes

Calories4

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

Salt and 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

Calories

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.