Grilled Pork and Peach Salad

Summer is perfect for salads and grilling. Summer is also perfect for peaches, and this salad combines all three! Serve as a light entree with a crusty bread.

• Preparation Time: 30 mins
• Cooking Time: 8 mins
• Total Time: 38 mins
• Calories: 671 Calories

Ingredients

• 1 cup fresh blueberries
• ¼ teaspoon ground black pepper
• ½ teaspoon granulated garlic
• ½ teaspoon minced garlic
• 2 teaspoons minced fresh ginger root
• ¼ teaspoon cayenne pepper, or to taste
• 1 tablespoon Dijon mustard
• ¾ cup extra-virgin olive oil
• 1 cup matchstick-cut carrots
• ½ teaspoon smoked paprika
• 1 bunch kale, stems removed and discarded
• 1 tablespoon vegetable oil, or more as needed
• ¼ teaspoon ground white pepper, or to taste
• ¼ cup good-quality balsamic vinegar
• ½ teaspoon salt, divided, or to taste
• 1 pound pork tenderloin, cut crosswise into 1/2-inch thick slices
• 3 medium (blank)s fresh peaches - pitted, skinned, and sliced

Recipe Instructions

Step 1

Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.

Step 2

Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.

Step 3

When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.

Step 4

While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.

Step 5

Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.

Step 6

Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.

Step 7

Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.

Step 8

Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).

Step 9

Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.