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grilled pork tenderloin with wilted greens, sweet onions + peach vinaigrette |

grilled pork tenderloin with wilted greens, avocados + peach vinaigrette



  • 11 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


  • 1 large Vidalia onion
  • 4 handfuls of arugula
  • 1 juicy peach, diced
  • 1 haas avocado, diced


  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.