Ingredients
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½ cup orange juice
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2 tbsp honey
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2 tbsp soy sauce
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1 lb Nature's Promise Pork Tenderloin
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1 shallot
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1 tbsp Dijon mustard
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1 tbsp red wine vinegar
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1 tbsp lemon juice
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½ cup olive oil
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1 garlic clove
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½ bunch green onions
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6 plums
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1 (5 oz) pkg arugula
Steps
1
Heat a gas or charcoal grill to medium-high heat. Whisk together orange juice, honey, soy sauce, and pepper in a bowl until well blended. Place in a heavy-duty resealable plastic bag with pork tenderloin and leave to marinate in the fridge for at least 20 min. For added flavor, marinate up to 12 hours in advance.
2
While pork marinates, make the vinaigrette. Finely chop the shallot and add to a bowl with mustard, red wine vinegar, lemon juice, and olive oil. Using a fork, blend mixture until fully emulsified. Finely chop the garlic and add to the dressing. Season with salt and pepper to taste. Mix until combined and set aside.
3
Place pork in the center of the hot barbecue. Grill, turning occasionally, until pork is browned on all sides and reaches an internal temperature of 145°F on an instant-read thermometer, about 15 min. After the first 5 min., add the green onions to the grill and cook until nicely charred. After 10 min., halve the plums, put them on the barbecue cut-side-down and sear for about 2 min.
4
Remove the pork from the grill and leave to rest for 5 min., loosely covered with foil. Dress the arugula with the shallot-vinaigrette and toss with the grilled plums. Slice the pork into medallions and place on the arugula with the grilled green onions. Serve immediately.
