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!
Frequently Asked Questions
Is this recipe gluten-free?
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.
Is this recipe dairy-free?
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.
Tips and Tricks
- Pull the pork tenderloin out of the fridge at least 30 minutes before cooking. This will help with more even cooking.
- Use a meat thermometer to take any guesswork out of cooking the pork. It's very lean and overcooking can make it dry.
- Let the pork rest. This will allow the juices to reabsorb back into the meat.
Variations and Substitutions
- Fruit - The fruit you could use in this recipe is endless. Stone fruits grill wonderfully, but fresh summer berries or even grilled pineapple would be delicious!
- Protein - The world is your oyster. If you're outside grilling, use your favorite protein to throw on the grill. Steak, chicken, and shrimp would all be delicious!
- Spice - I'm a huge fan of spicy things. I love to throw a jalapeño on the grill with the pork and peaches. It's soooo good!
Grilled Peach Salad Recipe
Ingredients
Balsamic Vinaigrette
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2-3 tablespoon fresh basil, chopped
- 1 tablespoon whole grain mustard
- 1 teaspoon 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 tablespoon dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- kosher salt and fresh ground pepper, to taste
Grilled Peaches
- 3 peaches, pits removed and quartered
- 2 tablespoon avocado oil
- 2 tablespoon 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
Storage Instructions
Store leftovers separately in air tight containers for up to 3 days in the fridge.
The leftover pork tenderloin may be frozen for up to 3 months.
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
Other Recipes You'll Love
Grilled Shrimp Salad - Another wonderfully simple salad with a dressing that is just too good! When it's grilling season, you'll want to keep this one on rotation!
Peach Salsa - A fun twist on a classic pico de gallo! It's so very good and a fantastic recipe for the warmer weather!
Pork Tenderloin Sandwich - Tender pork with creamy avocado and crispy bacon with a tangy aioli that makes this sandwich one of our favorites!
Randa D says
excellent salad! something tangy, sweet, & refreshing for a change of pace!