Pork Tenderloin on a Grilled Peach and Arugula Salad

Savor the rich flavors of tender pork tenderloin paired perfectly with the sweetness of grilled peaches, all nestled on a bed of crisp baby arugula. A delicate balsamic dressing, combined with minced shallot and a hint of extra virgin olive oil, brings this delightful dish together.

Pork Tenderloin on a Grilled Peach and Arugula Salad


  • 2 ripe, firm peaches, sliced
  • 1/4 cup (60 mL) canola oil
  • 2 lbs (900g) pork tenderloin
  • 1 Tbsp (30 mL) Chinese 5-spice
  • 1 (142g) package Baby Arugula Salad
  • 1 shallot, minced
  • 1/4 cup (60 mL) balsamic vinegar
  • 1/2 cup (125 mL) extra virgin olive oil
  • kosher salt & pepper


  1. Preheat BBQ to medium/high temperature.
  2. Rub the pork tenderloin with some canola oil and the 5-Spice and
    season with kosher salt and pepper. Grill for about 15 minutes until
    internal temperature reaches 63°C. Remove from the grill and cover
    with aluminum foil and rest.
  3. Brush the peach slices with canola oil and grill on each side about
    1 to 1 ½ minutes. Set aside.
  4. In a small bowl, whisk together the white balsamic, shallot and the
    extra virgin olive oil and season with salt and pepper.
  5. Slice the tenderloin.
  6. Dress the arugula with the balsamic dressing, top with the grilled
    peaches and sliced pork tenderloin and serve.