Grilled pork tenderloin and Dry Creek peaches

By á-32

Ingredients

• 3 T honey
• 3 T lemon juice
• 1 T red wine vinegar
• 1 T Dijon mustard
• Pinch cayenne
• 1 T coarsely ground black pepper
• 1/2 C grape seed oil (or other flavor neutral oil)
• 1/4 C water
• Pinch sea salt
• 2 pork tenderloins
• 4 peaches
• 8 C arugula, washed and dried
• 1/4 C shaved red onion

Details

Servings 4

Preparation

Step 1

Prepare a charcoal grill.
First prepare the vinaigrette: Place the honey, lemon juice, vinegar, mustard, cayenne, black pepper, grape seed oil, and water in a small sauce pan and place over moderate heat. Stir the ingredients over the heat just until they have incorporated. Remove from the heat and let cool.
Trim any fat or silver skin from the pork tenderloins and cut each one in half to yield 4 portions.
Cut the peaches into quarters, discarding the pits.
Brush the pork and cut side of the peaches lightly with vegetable oil and season with salt and freshly ground pepper.
Grill the pork and the peaches together.
Remove the pork from the grill and allow to rest for at least 4 minutes before slicing.
While the pork is resting, toss the arugula and red onions lightly in the honey vinaigrette and divide between 4 entrée plates. Place the peaches around the salad and then slice each portion of pork tenderloin (about 4 slices) and place over the salads. Drizzle any remaining vinaigrette over and around the plates. Season the pork with a sprinkling of sea salt and serve.
Serving Size
Serves 4