Grilled Pork & Peaches with Pine Nut Basil Vinaigrette

By cweeks

Nutrients per serving (4 oz pork tenderloin, 1 peach, 1/4 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

Ingredients

• 4 medium peaches, halved and pitted
• 1 tsp olive oil
• 1 lb pork tenderloin
• 1/2 tsp sea salt, divided
• 1/2 tsp fresh ground black pepper, divided
• 1 cup basil leaves
• 1/4 cup toasted unsalted pine nuts
• 2/3 cup white wine vinegar
• 8 oz baby arugula

Preparation

Step 1

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.