Cracked Pepper Tenderloin Salad with Peaches
TOTAL TIME1 hr 10 mins
SKILL LEVELIntermediate
SERVINGS2
About this RecipeThis salad layers Smithfield Roasted Garlic & Cracked Pepper Tenderloin with sweet peaches, greens, and a touch of balsamic—simple ingredients, naturally full of flavor.
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Ingredients
Gather Ingredients from the list below 1/2 cup Pecan halves, toasted 1/2 of 1 Large red onion, sliced 2 Large peaches, pitted and cut into eighths 1 pkg. Baby kale and spinach blend 4 oz. Honey goat cheese 1 cup Balsamic vinegar 3/4 cup Honey, divided 1 tbsp. Dijon mustard 1 Sprig of fresh rosemary 1/4 cup Olive oil
Gather Ingredients from the list below
Salad
Balsamic Dressing
Directions
1.
Preheat the oven to 425°F.
2.
Place the pork tenderloin on one side of a baking sheet lined with aluminum foil.
3.
Bake the tenderloin for 20 minutes.
4.
While the pork is baking, combine the balsamic vinegar, ½ cup of honey, mustard, and rosemary in a saucepan.
5.
Cook the mixture over medium-high heat until it is reduced and thickened, about 20 minutes.
6.
After the pork has baked for 20 minutes, add the onions and peaches to the baking sheet.
7.
Brush the pork, onions, and peaches with the reduced balsamic vinegar mixture.
8.
Continue roasting everything until the internal temperature of the pork reaches 150°F.
9.
Remove the rosemary sprig from the balsamic mixture, then whisk in the remaining ¼ cup of honey and the oil.
10.
Place the balsamic dressing in the freezer for 5 minutes to thicken.
11.
Remove the tenderloin, peaches, and onions from the oven, and let the pork rest for 10 minutes before slicing.
12.
Place the kale and spinach into serving bowls.
13.
Top the greens with thinly sliced pork tenderloin, roasted peaches, onions, crumbled goat cheese, and pecans.
14.
Drizzle the salad with the chilled balsamic dressing.
