Nothing says summer like a Grilled Peach Salad. In fact, if this season had a flavor it would be this salad. Grilled Peach Salad With Pork Tenderloin is the summer salad recipe of your dreams. Simple, beautiful, and full of amazing flavor!
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Summer is in full swing and that means peaches are in season. Do you know what’s better than a perfectly ripe peach? A perfectly ripe peach that’s been grilled and placed on top of a bed of beautiful lettuces along with juicy slices of pork tenderloin. Add a healthy drizzle of my balsamic vinaigrette and a sprinkle of feta, pistachios, tomatoes, and red onions and you’ll be making this dream salad over and over again.
The sweetness of the grilled peaches paired with the juicy, marinated pork tenderloin is the stuff dreams are made of. This Grilled Peach Salad is simple, seasonal, and requires minimal effort. The colors, flavors, and textures are so incredible you will crave this from now on!
I also love the simplicity of this Grilled Peach Salad. The dressing comes together in mere minutes and the marinade for the pork tenderloin is incredibly easy to whip up. While the peaches and pork tenderloin hang out on the grill, the salad portion of the recipe is just a little chop of this and a toss of that. It could not be easier. And, who has time to sweat over a stove this time of year? No one. That’s who.
Perfect for meal prepping for the week and pretty enough to serve guests at your next party, make it once and you’ll see why I’m making such a fuss!
grilled peach salad ingredients
- Peaches
- Pork Tenderloin
- Balsamic Vinegar
- Granulated Garlic
- Granulated Onion
- Dijon Mustard
- Avocado Oil
- Feta
- Arugula
- Radicchio
- Red Onion
- Cherry Tomatoes
- Pistachios
- Fresh Basil
- Extra Virgin Olive Oil
- Whole Grain Mustard
- Kosher Salt
- Fresh Ground Pepper
how to make a grilled peach salad
the balsamic vinaigrette
This balsamic vinaigrette for the Grilled Peach Salad would make a shoe taste good. I said it. Not only that, but all you need is a jar with a good lid and a hefty shake. Add all the ingredients to a mason jar or an old cool whip container or whatever you have, and shake it. It mixes wonderfully. Why dirty unnecessary when you don’t have to? Shake it and move on.
the pork and marinade
Starting with a zip top bag, add the marinade ingredients and mix them around to combine. I do this in the bag so that, once again, no extra dishes need to be washed. I just don’t have the time or desire. Ya know?
Gently add the pork tenderloins (mine come in a pack of two tenderloins) to the bag. Pro tip: Put the bag in a bowl just in case there is an unseen tear or hole in the bag. Into the fridge it goes for at least an hour or up to 24 hours. I wouldn’t go longer than 24 hours or you might run into a funky texture issue and no on wants that.
grilling the peaches and pork
For this to be a Grilled Peach Salad, we need some grilled peaches. Brush the quartered peaches with a mixture of maple syrup and avocado oil. This helps to both caramelize the peaches and prevent them from sticking to the grill.
On a medium-high heat grill, sear the peaches for 2-3 minutes per side – just long enough to get some pretty grilled marks. Once you have the marks, remove them and set aside until it’s time to assemble the salad.
Next, remove any excess marinade from the pork and grill them 5-7 minutes per side until they develop good grill marks. Finish on indirect heat or in a 425° oven until the tenderloins reach 145° internal temp. Once cooked to temp, cover loosely with foil and let it rest so that you don’t lose any precious juices.
the grilled peach salad assembly
To assemble the Grilled Peach Salad, begin by making a bed of the lettuces, tomatoes, onions, pistachios and feta. Top with the grilled peaches and slices of the pork tenderloin. Drizzle with the balsamic vinaigrette and enjoy! This salad is definitely my favorite of the season. I think you’ll love it, too!
recipe frequently asked questions
This recipe is gluten-free, just be mindful of the balsamic vinegar that you use. Typically balsamic is gluten free, but some will contain additives that can contain gluten. Check the labels on your bottle if you have concerns.
The only ingredient in this Grilled Peach Salad that has dairy is the feta. You can easily leave this out or substitute it with your favorite non-dairy cheese.
If you want something other that the pork tenderloin in this Grilled Peach Salad, no worries. Almost any other protein would work great.
Think:
-Steak
-Chicken
-Fish or Shrimp (Marinate only 30 minutes-1hour.)
-Leave the meat out entirely for an amazing side salad
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Grilled Peach Salad With Pork Tenderloin
Ingredients
Balsamic Vinaigrette
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2-3 tbsp fresh basil, chopped
- 1 tbsp whole grain mustard
- 1 tsp dried oregano
- kosher salt and fresh ground pepper, to taste
Pork Tenderloin Marinade
- 2-2½ lb pork tenderloin mine always come 2 to a package
- ½ cup balsamic
- ¼ cup avocado oil
- 2 tbsp dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- kosher salt and fresh ground pepper, to taste
Grilled Peaches
- 3 peaches, pits removed and quartered
- 2 tbsp avocado oil
- 2 tbsp maple
Salad
- 1 head radicchio, torn into pieces
- 4-6 cups baby arugula
- 1 cup cherry tomatoes
- 1 small red onion, thinly sliced
- ½ cup pistachios
- ½ cup feta, crumbled
Instructions
Balsamic Vinaigrette
- Mix all of the vinaigrette ingredients together and set aside
Pork Marinade
- Starting with a zip top bag, add the marinade ingredients and mix them around to combine. Gently add the pork tenderloins to the bag and marinate in the fridge for at least an hour.
Grilling
- Preheat your grill to medium-high heat.
- Brush the quartered peaches with a mixture of maple syrup and avocado oil.
- Sear the peaches for 2-3 minutes per side – just long enough to get some pretty grilled marks. Once you have the marks, remove them and set aside until it's time to assemble the salad.
- Next, remove any excess marinade from the pork tenderloins and grill them 5-7 minutes per side until they develop good grill marks. Finish on indirect heat or in a 425° oven until the tenderloins reach 145° internal temp. Once cooked, cover loosely with foil and let it rest so that you don't lose any precious juices.
Salad Assembly
- Create a bed with the lettuces, tomatoes, onions, feta, and pistachios. Add slices of the pork tenderloin and grilled peach quarters. Drizzle with the balsamic vinaigrette.
- Enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Grilled Peach Salad With Pork Tenderloin recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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