Pork Tenderloin Salad With Peach Balsamic Vinaigrette

PEACH BALSAMIC VINAIGRETTE

• ¼ cup extra virgin olive oil
• 2 tbsps. balsamic vinegar
• 2 tbsps. peach jam
• ½ tbsp. dijon or grainy mustard

INGREDIENTS

• neutral cooking oil with a high smoke point, like rice bran, canola or grapeseed
• 1 lb. pork tenderloin
• 2 tsps. Broil King’s Perfect Steak Spice Rub, enough to sprinkle generously on all sides of the tenderloin
• 1 medium tender leaf lettuce head, washed, spun and torn into bite-sized pieces
• ½ English cucumber, thinly sliced
• 1 to 2 small tomatoes, cored and large diced
• 6 to 8 red radishes, ends removed and thinly sliced
• 2 ripe peaches, pitted and thinly sliced (can be substituted with Fuyu persimmons)
• large handful of oregano, basil and/or parsley, leaves picked and roughly chopped
• 1 cup store-bought pita chips, broken into bite-sized pieces

1. Make peach balsamic vinaigrette. In a small mixing bowl, whisk together ingredients from oil to mustard and set aside.
2. Preheat grill to medium heat.
3. On a cutting board, season pork tenderloin with Broil King’s Perfect Steak Spice Rub, enough to sprinkle generously on all sides.
4. Once the grill has preheated, oil grids with Broil King’s basting brush.
5. Understanding that the pork filets have 3 sides around the perimeter, lay the pork tenderloin on a 45° angle and grill for 3 minutes per side, then flip to the opposite 45° angle to form cross-hatch grill marks and continue cooking for 3 minutes per side, about 18 minutes total. The pork is done when the internal temperature has reached 140-145°F. Transfer to a cutting board, cover with aluminium foil and let rest for at least 5 minutes.
6. Meanwhile, assemble the salad. In a large serving bowl, combine lettuce, cucumber, tomatoes, radishes, peaches, and half of the fresh herbs.
7. Slice tenderloin into thin slices.
8. Toss salad with the dressing. Top with remaining fresh herbs, pita chips, and sliced pork tenderloin.