Pork Tenderloin with Peaches

By á-47

Ingredients

• 1 cup lemon-herb-peppercorn marinade (Mrs. Dash)
• 1/4 cup soy sauce
• 1 (2.5 lb.) package pork tenderloins, trimmed
• 1 (1 lb. 3 oz.) jar sliced cling peaches, divided (DelMOnte)
• 2 Tbsp. white wine vinegar
• 1/4 cup olive oil
• 1/2 tea. salt
• 1/4 tea. pepper
• Salad greens

Preparation

Step 1

Spray grill rack with nonstick grilling spray. Preheat grill to medium-high heat (350-400). In a zip-lock bag, combine marinade and soy sauce; add pork tenderloins, turning to coat. Let stand for 15 minutes.

Grill tenderloins, covered with grill lid, for 10 minutes on each side, or until meat registers 155 degrees. Let stand for 10 minutes before slicing.

In a small bowl, strain peaches, reserving juice. In a blender, place half of peaches and all of the resrved juice. Add vinegar, oil, salt and pepper. Pulse until combined.

Place greens on a large platter. Arrange remaining half of peach slices and sliced tenderloin on top.

Serve with peach dressing.