Grilled Pork & Peaches with Pine Nut Basil Vinaigrette

Nutrients per serving (4 oz pork tenderloin, 1 peach, ¼ cup vinaigrette, 2 cups arugula): Calories: 274, Total Fat: 9 g, Sat. Fat: 2 g, Monounsaturated Fat: 3.5 g, Polyunsaturated Fat: 3 g, Carbs: 18 g, Fiber: 4 g, Sugars: 13 g, Protein: 28 g, Sodium: 321 mg, Cholesterol: 74 mg

Grilled Pork & Peaches with Pine Nut Basil Vinaigrette

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  • Prep Time


  • Total Time


  • Servings



  • 4

    medium peaches, halved and pitted

  • 1

    tsp olive oil

  • 1

    lb pork tenderloin

  • ½

    tsp sea salt, divided

  • ½

    tsp fresh ground black pepper, divided

  • 1

    cup basil leaves

  • ¼

    cup toasted unsalted pine nuts

  • cup white wine vinegar

  • 8

    oz baby arugula


Preheat oven to 375°F. Heat a large ovenproof, rectangular grill pan on medium-high. Brush cut side of each peach half with oil and set aside. Brush pork with remaining oil and season with 1/4 tsp salt and 1/4 tsp pepper. Place pork in middle of pan and surround with peaches, cut sides down. Grill pork for 2 minutes per side, turning 4 times. Transfer pan to oven and roast for 15 minutes, until peaches are tender and a meat thermometer reads 135°F when inserted in center of pork. Remove from oven and let sit for at least 10 minutes. Meanwhile, prepare vinaigrette: In a blender, combine basil, pine nuts, vinegar, 2 tbsp water and remaining 1/4 tsp salt and 1/4 tsp pepper. Blend until completely smooth, about 30 seconds. Slice pork into 1/4-inch disks and quarter each peach half. Divide arugula evenly among serving plates, top with pork and peaches, and drizzle with vinaigrette.


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