Grilled Pork Tenderloin and Autumn Harvest Salad
Grilled pork tenderloin with a fall inspired salad all wrapped up with a maple-balsamic vinaigrette.
Servings: 4
Cost: $15
Ingredients
- 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
Instructions
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.