Remember that pork tenderloin recipe I was telling you about? It’s all yours.
I have to say, this summer has been incredible so far. I’ve been finding myself all over the place lately, with little to no routine. I’ve also been applying a similar approach to my blogging style, sort of photographing ‘whenever’ to capture a real time account of what goes on over here. There’s no particular reason for this, other than I feel like this little space of mine is evolving.
So, at 5 o’clock with no agenda (and dodgy lighting) I made this…
Juicy pork tenderloin marinated in ginger and soy, served with wilted greens, grilled sweet onions, avocados, and a tangy peach vinaigrette. Did you get all that? I have been feeling very inspired…
This particular dish encompasses all that I love about summer food; carefree, creative cooking. A typical meal involves marinating a cut of meat, vegetables (or both) before I leave the house and go about my business for the day. When I get back, it goes on the grill. While it’s cooking, I make a salad. It’s a simple rhythm that leaves us with a quick and healthy meal. Plus, marinating ahead of time takes away the stress of last minute dinner planning. Thinking about dinner is always way worse than actually making it, right?
And then of course, there’s the view. Cooking outdoors allows me to enjoy more of this gorgeous weather instead of being stuck inside of my hot, malfunctioning kitchen. Ugh, my kitchen…
So, close up your oven (with a hook if it’s anything like mine) and get out your grill. Take a moment to bask in the glory of carefree summer days.
Tips:
- Instead of the marinade recipe below, you can also use Trader Joe’s Soyaki marinade (just add more ginger) or your favorite store-bought brand.
- I use the very reliable 7-6-5- method for grilling pork tenderloin. You can read all about it here.
grilled pork tenderloin with wilted greens, avocados + peach vinaigrette
- Cook Time: 25 mins
- Total Time: 25 mins
- Yield: 4
Ingredients
Marinade
- 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
Peach vinaigrette
- juice of 1 lemon
- 2 tbsp. red wine vinegar
- 1 tsp. dijon mustard
- 1 tsp. peach preserves
- 3/4 c. olive oil
- salt + pepper
Salad
- 1 large Vidalia onion
- 4 handfuls of arugula
- 1 juicy peach, diced
- 1 haas avocado, diced
Instructions
- 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.
- 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.
- Cut the Vidalia onion into thick slices, keeping the rings intact. Lightly brush both sides with oil and season with salt and pepper.
- 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.
- 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.
- 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.
Comments
Lisa Bruun says
I entertain a lot during the summer, and I made this several times. It is always a big hit. Love, Love, Love it! I made it in the oven last night, and the 7, 6, 5 method works perfectly. Love your site.
Greg Leverich says
Wow Looking very nice and also delicious.
Emilie says
Thank you Greg! This is a lovely summer meal that is quick to put together. I hope you enjoy!
Ava says
ginger and soy interesting choice :) Do you like Chinese food? I’m in the process of creating an e-cookbook for Home-style Chinese dishes.
If you like Chinese food please check out my website link. Thank you so much!
★★★★
Nichole says
Made this for dinner last night and it was fantastic! My husband and little girls and I ate every last bite! Thank you for such a simple, wonderful, perfect-for-hot-weather recipe!
Emilie says
Hi Nichole! You’re quite welcome! I’m glad that you and your family enjoyed the recipe :)
Curt says
Pork tenderloin is marinating as I type. Really looking forward to Sunday dinner.
★★★★★
Susan Miller says
We had this for dinner tonight and it was incredible-and your procedure for grilling the pork worked perfectly-thanks for sharing such a fresh, healthful and delicious recipe!
Emilie says
Hi Susan! You are so sweet to stop by and comment, I always appreciate the feedback. It makes me so happy to hear that you and your family enjoyed the recipe. And to think that I wasn’t even going to post this because it was very ‘off-the-cuff.’ The 7-6-5- method is one of my favorites :)
Laney (Ortensia Blu) says
Love the avocados! And the peach vinaigrette! And I confess to always having a bottle of Soy Vay in my pantry…
Emilie says
How good is the Soy Vay? It makes everything taste better! I know your Trader Joe’s is not close by, but whenever you’re there, do stock up on their brand- so much cheaper :) xx
Thalia @ butter and brioche says
this is a seriously good looking dish.. that pork looks amazing!! definitely will be trying the recipe out in my kitchen, thanks for sharing!
Emilie says
Hi Thalia! Welcome! Thank you so much- this dish pretty quick to put together, and it has a nice light summer flavor. Enjoy! :)
Laura (Tutti Dolci) says
What a great summer meal, I love that peach vinaigrette!
Emilie says
Thanks Laura! There’s just a teaspoon of peach preserves in there to sweeten it u, and to offset the spicy arugula. It smells yummy too :)
Pam Green says
You certainly do seem inspired! This is a feast! Beautiful recipes.
★★★★★
Emilie says
Hi Pam! I really do love cooking with seasonal ingredients. I wait all year for fresh summer produce, and it’s so inspiring to have such a selection of beautiful ingredients to work with. I belong to a vegetable share, and the element of surprise keeps me on my toes every week. I never know what’s going to be in the box! Plus, I hate when things go to waste, so even if it all goes in a pan for a stir-fry, it’s all good! xx
Maria | Pink Patisserie says
Your summer sounds very much like mine! It’s kinda nice to go free form and real life, especially when you achieve such a gorgeous result!
Emilie says
Ah, thanks Maria. You are very sweet. There is definitely something to be said about doing things as is, because before you know it, we are all going to be trapped indoors hiding from the winter chill! I hope you and your family are having a wonderful and relaxing summer vacation :) xx
Alessandra (DinnerinVenice) says
Wow…looks fantastic, sweet onions are the best touch to any dish!
Emilie says
Hi Ale! I know, I love sweet onions. There are so good for so many things. Have you tried them in French onion soup? They add the perfect flavor :)