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Pork Tenderloin on a Grilled Peach and Arugula Salad
Recipe - Shangri-La
![pork600x360.png](https://storage.googleapis.com/dam-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/Images/Attachments/pork600x360.png)
Pork Tenderloin on a Grilled Peach and Arugula Salad
Prep Time10 Minutes
0Cook 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
0
Servings
4
Calories
Shop Ingredients
Makes 0 servings
![Peaches & Stone Fruit - Peaches Large, Fresh](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/4038.jpg)
Peaches & Stone Fruit - Peaches Large, Fresh, 185 Gram
$1.63 avg/ea was $2.04 avg/ea$0.88/100g
Not Available
![Urban Fare - Signature Pork Tenderloin](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00223763000005.jpg)
Urban Fare - Signature Pork Tenderloin, 430 Gram
$10.42 avg/ea$2.42/100g
Not Available
![Earthbound Farm - Organic Baby Arugula](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00032601952921.jpg)
Earthbound Farm - Organic Baby Arugula, 142 Gram
$4.99 was $6.39$3.51/100g
![Shallots - Fresh, Bulk](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/4662.jpg)
Shallots - Fresh, Bulk, 20 Gram
$0.21 avg/ea$1.03/100g
![Western Family - Balsamic Vinegar of Modena, Aged](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00062639343064.jpg)
Western Family - Balsamic Vinegar of Modena, Aged, 250 Millilitre
$9.99$4.00/100ml
![Western Family - Extra Virgin Olive Oil](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00062639203085.jpg)
Western Family - Extra Virgin Olive Oil, 500 Millilitre
$13.49$2.70/100ml
![Windsor - Salt & Pepper Shakers](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00066010070259.jpg)
Windsor - Salt & Pepper Shakers, 155 Gram
$6.99$4.51/100g
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.