Mary Klein's Grilled Sriracha Half Loin with Peach, Corn, and Arugula Salad
TOTAL TIME35 mins
SKILL LEVELIntermediate
SERVINGS3-4
About this RecipeThis Grilled Sriracha Pork with Peach, Corn & Arugula Salad is a fresh and flavorful summer meal that perfectly balances sweet, smoky, and spicy flavors. A tender Smithfield Sweet & Spicy Sriracha Pork Loin Filet is paired with grilled peaches, charred corn, peppery arugula, and a bright honey-lime vinaigrette for a vibrant dish that's perfect for weeknight dinners, outdoor entertaining, and warm-weather gatherings.
Let's CookWe speak pork, now you can too!![]()
View recipe as timeline
Ingredients
Gather Ingredients from the list below 3 fresh corn, husks removed 2 ripe but firm peaches, halved and pitted 5 oz arugula 1/2 small red onion, very thinly sliced 1/4 cup fresh basil, torn Olive oil, for grilling 3 tablespoons extra virgin olive oil 2 tablespoons fresh lime juice 1 tablespoon honey 1 teaspoon dijon mustard Pinch of salt Freshly cracked black pepper
Gather Ingredients from the list below
Salad
Key Ingredient
Sweet & Spicy Sriracha Pork Loin Filet
Sweet & Spicy Sriracha Pork Loin Filet Honey Lime Vinaigrette
Directions
1.
Heat the grill to medium-high, around 400-425°
2.
Remove the Sweet & Spicy Sriracha half loin filet from the package and place it directly on the grill. Grill according to package directions, turning occasionally, until the thickest part reaches 145°. Let it rest for at least 3 minutes before slicing
3.
Lightly brush the corn with olive oil. Grill alongside the pork for about 8-10 minutes, rotating every couple of minutes, under tender and lightly charred. Let cool slightly, then slice the kernels from the cob
4.
Lightly brush the cut sides of the peaches with olive oil. Place cut side down on the grill for 2-3 minutes, just until you get good grill marks. Flip for another minute, then remove and slice into wedges
5.
To make the vinaigrette, whisk together olive oil, lime juice, honey, Dijon salt, and pepper
6.
To build the salad, toss the arugula with the grilled corn, red onion, basil, and about two-thirds of the vinaigrette, then lay the grilled peaches over top. Slice the Sweet & Spicy Sriracha filet and serve alongside or right over the salad. Drizzle the remaining home-lime vinaigrette over the salad. Serve & enjoy!
