grilled pork tenderloin with wilted greens, avocados + peach vinaigrette
The Clever Carrot recipe - American
- Prep time
- 8 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1- 1 1/4 lb. pork tenderloin, trimmed
- 1/3 c. soy sauce
- 1/4. vegetable oil
- 1/4 c. honey
- 2 tbsp. fresh grated ginger
- 2 garlic cloves, grated
- juice of 1 lemon
- 2 tbsp. red wine vinegar
- 1 tsp. dijon mustard
- 1 tsp. peach preserves
- 3/4 c. olive oil
- salt + pepper
- 1 large Vidalia onion
- 4 handfuls of arugula
- 1 juicy peach, diced
- 1 haas avocado, diced
Instructions
- 1
To make the marinade, whisk all of the ingredients together in a large bowl. Add the pork, and cover with plastic wrap. Refrigerate for 6 hours- overnight.
- 2
For the vinaigrette, add the first 4 ingredients to a blender. Run the machine on low, and slowly add the olive oil to emulsify. Season with salt and pepper to taste. Pour into a jar and set aside until ready to use.
- 3
Cut the Vidalia onion into thick slices, keeping the rings intact. Lightly brush both sides with oil and season with salt and pepper.
- 4
Preheat your gill to high, about 500-600 degrees F. Remove the pork from the marinade and place onto the grill. Add the onions. Close the lid, and let the meat sear for 7 minutes. Then, flip the pork and onions over, close the lid, and cook for an additional 6 minutes. Finally, turn the burners off, keep the lid closed, and let everything rest for 5 minutes. Transfer to a cutting board to rest again, about 5 minutes before slicing.
- 5
To make the salad, add the warm onions, arugula, peach and avocado to a bowl. Lightly dress the salad with the peach vinaigrette and toss well to combine.
- 6
To serve, slice the pork against the grain and place onto a large serving platter. Arrange the salad around the pork. Enjoy with extra vinaigrette on the side.