Grilled Pork Tenderloin & Autumn Harvest Salad

Plated Grilled Pork Tenderloin & Autumn Harvest Salad

I know, I know. Salads are usually a summer time dish. But with modern supermarkets basically carrying all foods all year round salads came be enjoyed whenever you like. Especially when you pair them with seasonal ingredients. That’s why I’m sure you’ll love this grilled pork tenderloin and autumn harvest salad.

Apples, pecans and maple syrup are all synonymous with fall eats and they combine in this dish so well. And pork tenderloin is often overlooked when traveling down the meat aisle. Overall, this dish just has the right combo of textures and flavors that will make you want to make it more than once.

Closeup of autumn harvest salad.

Equipment Needed

Since we are making our own dressing, I highly suggest you get an immersion blender. It is the most frequently used kitchen gadget that I own. They really aren’t that expensive and cleanup is way easier than a regular blender or food processor.

You will also need a grill. I have always loved my Weber grills. They are just super versatile and and easy to use.

Close up of the grilled pork tenderloin.

Tips for your Grilled Pork & Autumn Harvest Salad

This grilled pork tenderloin & autumn harvest salad is pretty straight forward but here are a few tips to get the most out of your effort.

  • Use Real Maple Syrup – There is no place for colored, sugar water in my house and there shouldn’t be in yours either. Buy real maple syrup despite it costing more than twice the cheap stuff. You won’t regret it.
  • Don’t overcook the pork tenderloin – Even according to the FDA, non-ground pork is safe at 145F. That’s still a little high for me as I like to pull it from the heat at 140F and then rest for 5 minutes. Pork tenderloin does not have a lot of fat or connective tissue so make sure you don’t dry it out.
  • Dip the apples in lemon juice laced water – If you want to prep the apples beforehand, dip them in some water that has a couple of tablespoons of lemon juice mixed in. This step will prevent them from browning. Or just cut them up right before service.
overhead view of grilled pork tenderloin with salad and dressing

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Plated Grilled Pork Tenderloin & Autumn Harvest Salad
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Grilled Pork Tenderloin and Autumn Harvest Salad

Grilled pork tenderloin with a fall inspired salad all wrapped up with a maple-balsamic vinaigrette.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: grilled pork tenderloin, honey crisp apples, maple balsamic vinaigrette, pork, pork tenderloin, salad
Servings: 4
Cost: $15


  • 1 whole pork tenderloin 2-3 pound range
  • salt, pepper, oil our your favorite grilling rub

For the salad

  • 3 cups baby arugula
  • 1 whole honey crisp apple cut into thin wedges
  • 1/4 cup pecan halves
  • 2 ounces goat cheese or feta

For the maple balsamic vinaigrette

  • 1/3 cup balsamic vinegar
  • 2 – 3 tablespoons good quality maple syrup depending on how sweet you want it
  • 1 clove garlic finely diced
  • 1 tablespoon Dijon mustard
  • 1/2 cup olive oil
  • salt and pepper to taste


For the pork tenderloin

  • Set up grill for two zone cooking with med high direct heat.
  • Trim silver skin from the pork tenderloin and coat with a thin layer of oil and salt & pepper (or your favorite grilling rub)
  • Using the "just keep flipping" method, cook the pork tenderloin over direct heat. Roll the pork tenderloin onto a different side every 30 – 60 seconds until all sides are well caramelized. Move to the cooler side of the grill and cover.
  • Continue cooking until your preferred internal temperature (mine is 140℉ which I find to be perfect). Rest for 5 minutes before slicing and serving

For the maple balsamic vinaigrette

  • Combine the balsamic vinegar, maple syrup, garlic, Dijon mustard, a pinch of salt and pepper in a bowl (or jar if using an immersion blender). While whisking (or blending) slowly drizzle in all of the olive oil.
  • Taste and adjust seasoning as needed.

Final Dish

  • Layer the baby arugla with the pecans, goat cheese and apple slices. Drizzle on the vinaigrette. Place sliced pork tenderloin next to or on top of the salad and drizzle on some more of the maple balsamic vinaigrette.