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Grilled Pork and Peach Salad
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Prep Time:
30 minutes
Cook Time:
8 minutes
Total Time:
38 minutes
Summer salad with grilled pork tenderloin and peaches - simply delicious!
Ingredients:
  • 0.75 cup extra-virgin olive oil
  • 0.25 cup good-quality balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons minced fresh ginger root
  • 0.5 teaspoon minced garlic
  • 0.25 teaspoon cayenne pepper, or to taste
  • 0.5 teaspoon salt, divided, or to taste
  • 0.25 teaspoon ground white pepper, or to taste
  • 1 tablespoon vegetable oil, or more as needed
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon granulated garlic
  • 0.25 teaspoon ground black pepper
  • 1 pound pork tenderloin, cut crosswise into 1/2-inch thick slices
  • 3 fresh peaches - pitted, skinned, and sliced
  • 1 bunch kale, stems removed and discarded
  • 1 cup matchstick-cut carrots
  • 1 cup fresh blueberries
Instructions:
  • In a pint-sized jar with a lid, combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper. Shake the jar vigorously to blend the ingredients well. Adjust seasoning to taste. Refrigerate until needed.
  • Scrub the grates of your outdoor grill until they shine, then heat it up to medium-high for about 10 minutes or as per the manufacturer's instructions.
  • Prepare the grill by greasing the grates with vegetable oil using tongs to hold a paper towel.
  • Mix together smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl while the grill heats up.
  • Season both sides of pork slices generously with fragrant dry spices and let them rest at room temperature while the grill heats up.
  • Grill seasoned pork slices undisturbed for 2 minutes. Flip using tongs and grill until grill marks form and pork reaches 145°F (62°C), about 2-3 more minutes. Remove from grill and set aside.
  • Arrange peach slices on the grill until grill marks develop, about 2 to 3 minutes per side. Combine with the grilled pork slices.
  • Bundle kale leaves together and thinly slice into 1/8-inch pieces. Combine sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, then toss everything with your preferred amount of dressing (refer to note).
  • Plate the salad beautifully and generously top each with 1/4 cup of fresh blueberries.

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