This easy Balsamic Pork Tenderloin and Peach Salad is a perfect way to enjoy Summer peaches! With goat cheese, too!
This easy and delicious Balsamic Pork Tenderloin and Peach Salad is a great way to enjoy beautiful Summer peaches. And you can cook this one in the oven or on the grill!
As with most pork tenderloin recipes, you can be enjoying this salad is just about 30 minutes. Simply grill the pork and peach on the BBQ or pan sear and then pop in the oven.
Add some peppery arugula and goat cheese and you’ll be ready to go.
Cook’s Notes for Balsamic Pork Tenderloin and Peach Salad
I love arugula, but spinach or any nice salad greens would be fine here as well.
Note that there are slightly different directions for BBQ vs. oven method. These are detailed in the recipe card.
Ripe peaches are the easiest to cut in half and keep them looking pretty :)
Balsamic Pork Tenderloin and Peach Salad
Balsamic glazed pork tenderloin, with arugula, grilled peaches and goat cheese.
Ingredients
- 2 lb pork tenderloin silverskin and visible fat removed
Balsamic Sauce:
- 1/2 cup chicken broth
- 1/3 cup balsamic vinegar
- 2 Tbsp real maple syrup or substitute 2 Tbsp + 2 tsp brown sugar
- 1 tsp cornstarch
- 1/2 tsp salt
- Freshly ground pepper
For the salad:
- 2 cups arugula or other salad greens
- 3 peaches halved and pit removed
- 1 cup goat cheese crumbles
Instructions
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For BBQ: Combine sauce ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer a few minutes until thickened. Remove to a small bowl.
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Place pork tenderloin on grill and cook, basting with sauce several times. Cook until pork reaches 140F., reserving the extra sauce to drizzle on salad later. Remove pork to a cutting board to rest. Meanwhile, grill the peach halves until warmed with some grill marks.
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For Oven: Preheat oven to 375F. Combine sauce ingredients in a small bowl. Set aside. Using an oven-proof skillet, pan sear the pork tenderloin in a little cooking oil over medium-high heat. Once seared, pour sauce into pan with the park. Place pan into preheated oven and roast, flipping pork 2-3 times, until pork reaches 140F, about 20 minutes. Remove pork to a cutting board to rest. Remove sauce to a small bowl.
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Grill peaches in a grill pan or simply warm in a skillet.
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For the salad: Add the arugula to a large plate. Cut peach halves in half again and scatter around the sides of the plate. Cut pork into thin slices and place in the middle of the plate. Scatter goat cheese crumbles overtop. Drizzle a bit of the remaining sauce over-top. Season with salt and pepper.
Used one large tenderloin, full sauce and salad. Had romaine, spinach & feta on hand. Surprised ourselves with picturesque plating! What a yummy supper!!
Glad to hear! Thanks :)
Made this for guests yesterday and making this for family today! I’ll have Instagram photos up!
So glad you are enjoying it! Will watch for your instagram :) Thanks!
Fruit goes so well with pork and your salad, I should say meal, sounds wonderful.
Thanks so much, Karen!
This looks so good, Jennifer! Peach + pork go so well together! Love a good salad any time of year, especially in the warmer months :)
Thanks so much, Dawn :)
Summer dinner at its finest! I can imagine how tender and flavorful this meal is! Shared!
Thanks Annie!
You know I’m loving that flavorful balsamic Jennifer! And those summer peaches…can’t get enough! This looks like the perfect summer dinner!
Thanks Mary Ann! Love a warm salad :)
What a perfect summer salad. And I love that you can do the pork on the grill or in the oven. My kind of dinner, for sure!
Thanks Chris and yes, handy for rainy nights :)
I haven’t even had breakfast and now I’m craving this gorgeous salad, perfect for an end of summer meal, love it Jennifer!
Thanks Sue!
Oh I bet this is a tasty dish indeed! Love the addition of goat cheese with the peaches, such an inspired combination. Have a lovely trip to NY!
Thanks so much, Tricia :)