Juicy grilled pork tenderloin seasoned with a smoky-sweet spice rub, served over a vibrant salad of fresh stone fruit, peppery arugula, creamy mozzarella, and crunchy pistachios. A light honey-lime drizzle ties everything together for a fresh, flavourful summer meal.
Grilled Pork Tenderloin & Stonefruit Salad
Ingredients
Spice Rub
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp brown sugar
- 1 tsp salt
- 1 tsp onion powder
- 1 tbsp olive oil
- Juice of half a lime
Salad
- 1.5 lb-2lb pork tenderloin excess fat removed
- ¼ cup salt
- 2 tbsp red wine vinegar
- 2 tbsp brown sugar
- 2 cups ice cubes
- 2 peaches pitted and sliced
- 2 plums pitted and sliced
- 2 nectarines pitted and sliced
- 1 cup cherries pitted and halved
- 1 tbsp honey
- Juice of half a lime
- 3 cups arugula
- ½ cup mozzarella pearls
- ¼ cup pistachios roughly chopped
- Crushed red pepper for serving
Method
- Combine spice rub ingredients in a small bowl. Set aside. Pat down pork with paper towels. Fill a large sealable plastic bag halfway full with warm water from the tap, add the salt and stir until dissolved. Add vinegar and brown sugar, then stir to combine. Add the ice and wait until melted.
- Place the pork in the bag and seal closed. Set aside to soak for 20 minutes. (DO NOT SOAK LONGER THAN 20 MINUTES). Meanwhile, preheat the grill over high heat (500 F).
- When the meat is done, drain salt water and pat dry with paper towels. Rub all over with the spice rub.
- Brush the grill with oil and add the pork, searing for 2 minutes on all sides, then reduce heat to medium-high (400 F) and grill for another 1-2 minutes per side, until pork reaches 145 F in the centre. Rest for 10 minutes before slicing.
- Meanwhile, combine peaches, plums, nectarines and cherries in a bowl. Drizzle with honey and lime juice, then toss to combine.
- To serve, spread arugula on the bottom of a serving platter or large serving bowl. Add fruit, mozzarella pearls, and sliced pork. Top with pistachios and crushed red pepper, if desired. Enjoy!
