Sweet meets savoury in this vibrant summer salad. Smokey grilled pork pairs perfectly with sweet ripe peaches, crisp peppery arugula, and toasty whole-grain croutons for a meal that’s refreshing, colourful, and full of contrasts.
Grilled Pork and Peach Panzanella Salad
Ingredients
- 1 lb pork tenderloin
- 1/2 tsp salt
- 1/4 tsp pepper
- Oil for grilling
- 4 fresh ripe but firm peaches halved and pitted
- 2 slices whole-grain bread
- 6 cups loosely packed baby arugula
- 1 cup mini bocconcini
- 1/4 cup thinly sliced red onion
Dressing
- 3 tbsp oil
- 2 tbsp white balsamic vinegar
- 2 tsp honey
- 1 tsp grainy mustard
- 1 clove garlic minced
- 1/4 tsp salt
Method
- Preheat barbecue to 450°F. Season tenderloin all over with salt and pepper. On a well-oiled grill over direct heat, sear tenderloin for 90 seconds per side.
- Move to indirect heat (unlit side of grill) and continue cooking for 15 to 20 minutes, until internal temperature reaches 155°F. Remove, cover, and rest for 10 minutes.
- Meanwhile, cut peach halves into 4 wedges each. Brush with some oil and place on grill over direct heat. Grill for about 2 minutes, turning once, until grill marked. Remove and set aside. Brush both sides of bread with some oil and grill on direct heat, turning once, for about 2 minutes or until grilled marked. Let cool slightly and chop bread into 1-inch pieces.
- Dressing: In a small bowl, whisk together oil, vinegar, honey, mustard, garlic, and salt.
- Make the salad by layering arugula, bocconcini, red onion, peaches, and croutons. Slice the tenderloin into 3/4-inch thick slices and place in the centre of the salad platter. Drizzle with dressing and serve.
TIP
- Substitute frozen peach slices when out of season for that summer-fresh taste.
- Nutrition per serving (1/4 recipe): 500 calories, 38 g protein, 25 g fat, 33 g carbohydrate, 4 g fibre, 20 g sugars, 590 mg sodium.
