Grilled Pork and Peach Salad
Description
Grilled pork tenderloin and peaches make this easy salad a perfect choice for summer!
Ingredients
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3/4 cup extra-virgin olive oil
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1/4 cup good-quality balsamic vinegar
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1 tablespoon Dijon mustard
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2 teaspoons minced fresh ginger root
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1/2 teaspoon minced garlic
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1/4 teaspoon cayenne pepper, or to taste
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1/2 teaspoon salt, divided, or to taste
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1/4 teaspoon ground white pepper, or to taste
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1 tablespoon vegetable oil, or more as needed
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1/2 teaspoon smoked paprika
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1/2 teaspoon granulated garlic
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1/4 teaspoon ground black pepper
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1 pound pork tenderloin, cut crosswise into 1/2-inch thick slices
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3 fresh peaches - pitted, skinned, and sliced
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1 bunch kale, stems removed and discarded
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1 cup matchstick-cut carrots
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1 cup fresh blueberries
Directions
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.
2
Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.
3
When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.
4
While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.
5
Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.
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.
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.
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).
9
Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.