Grilled Peach and Pork Salad with Maple Balsamic Vinaigrette

Prep Time: 45 min
Cook Time: 15 min
Total Time: 1 hr
Servings: 4
  • Maple-Balsamic Vinaigrette:
  • 1/2 cup balsamic vinegar
  • 1/3 cup Filippo Berio Olive Oil
  • 3 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • Salad:
  • 1 pork tenderloin (about 1 lb)
  • 4 peaches, peeled, pitted and halved
  • 1 red onion, thickly sliced into rings
  • 8 cups mixed baby greens
  • 12 fresh basil leaves, torn (about 1/2 cup)
  • 1/4 cup crumbled feta cheese (optional)
    • Maple Balsamic Vinaigrette: Whisk together vinegar, olive oil, maple syrup, mustard, garlic, salt and pepper until blended.



      • Marinate pork tenderloin with 1/3 cup Maple Balsamic Vinaigrette for 20 minutes. Marinate peaches and onion in 1/3 cup Maple Balsamic Vinaigrette for 20 minutes.
      • Preheat grill to medium-high heat; grease grate well. Grill pork, turning occasionally, for 15 to 18 minutes or until instant-read thermometer inserted into thickest part of the tenderloin registers 155°F. Let rest for 10 minutes, then slice into 1/4-inch-thick medallions. Meanwhile, grill peaches and onions for 3 to 5 minutes per side or until grill-marked. Let cool slightly and cut into bite-size pieces.
      • In large bowl, combine greens, pork, peaches, onion and basil; toss with remaining Maple Balsamic Vinaigrette. Divide among 4 plates and garnish with feta cheese (if using).



    Salads & Bowls

    Ingredient: Pork

    Cooking Method: Grill

    World Cuisine: American

    Product: Olive Oil

    Associated Smartcut

    How To Peel Peaches

    If your recipe includes peaches, it probably requires them to be peeled. The secret to fuzz-free fruit is simpler than you think. Just cut an “X” into the skin of each peach, plunge them into boiling water for 30-60 seconds, then immediately place them in an ice water bath. The skin should peel right off!

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