2lbpork tenderloinsilverskin and visible fat removed
2Tbspreal maple syrup or substitute 2 Tbsp + 2 tsp brown sugar
Freshly ground pepper
For the salad:
2cupsarugula or other salad greens
3peacheshalved and pit removed
1cupgoat cheese crumbles
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.
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.
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.
Grill peaches in a grill pan or simply warm in a skillet.
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.
Be sure to scroll up to read the Ingredient Notes and Cook's Notes, for more helpful tips, substitution suggestions and suggested variations and/or serving suggestions for this recipe.