Grilled Pork & Peaches with Pine Nut Basil Vinaigrette
Lean pork tenderloin pairs perfectly with warm, soft slices of grilled peaches in this meaty salad with a nutty vinaigrette dressing and peppery arugula. The result: a meal that's both light and filling at once.
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Serves: 4
Hands-on time: 20 minutes
Total time: 50 minutes
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
INSTRUCTIONS:
- 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.
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
Nutritional Bonus: This dish is a good source of selenium, which, in addition to promoting a healthy immune system, has also been associated with prostate and reproductive health in men. A serving of our pork and peaches salad also offers a great dose of niacin, one of the B vitamins that supports vibrant skin and strong circulatory functions.
OUTDOOR GRILL OPTION:
Heat grill to 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 grill and surround with peaches, cut sides down. Grill pork for 2 minutes per side, turning 4 times. Reduce heat to medium and close grill cover. Grill for 15 minutes, until peaches are tender and a meat thermometer reads 135°F when inserted in center of pork. Remove pork and peaches from grill and let sit for at least 10 minutes. Proceed with Step Two and remainder of recipe.