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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
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Recipe - Shangri-La
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Pork Tenderloin on a Grilled Peach and Arugula Salad
Prep Time10 Minutes
0
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
  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
0
Servings
4
Calories

Shop Ingredients

Makes 0 servings
2 ripe, firm peaches, sliced (optional)
Not Available
1/4 cup (60 mL) canola oil
Not Available
2 pounds (900g) pork tenderloin
Urban Fare - Signature Pork Tenderloin
Urban Fare - Signature Pork Tenderloin, 430 Gram
$7.57 avg/ea was $10.42 avg/ea$1.76/100g
1 Tbsp (30 mL) Chinese 5-Spice
Not Available
1 (142g) package Organic Baby Arugula Salad
Earthbound Farm - Organic Baby Arugula
Earthbound Farm - Organic Baby Arugula, 142 Gram
$3.99 was $6.39$2.81/100g
1 shallot, minced
Shallots - Fresh, Bulk
Shallots - Fresh, Bulk, 20 Gram
$0.21 avg/ea$1.03/100g
1/4 cup (60 mL) balsamic vinegar
Western Family - Balsamic Vinegar of Modena, Aged
Western Family - Balsamic Vinegar of Modena, Aged, 250 Millilitre
$9.99$4.00/100ml
1/2 cup (125 mL) extra virgin olive oil
Western Family - Extra Virgin Olive Oil
Western Family - Extra Virgin Olive Oil, 500 Millilitre
$13.49$2.70/100ml
Salt and pepper
Windsor - Salt & Pepper Shakers
Windsor - Salt & Pepper Shakers, 155 Gram
$6.99$4.51/100g

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.