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Meat

Grilled Pork Tenderloin with Arugula Salad and Plums

Pork pairs well with sticky-sweet grilled plums and peppery arugula in this delicious dish.

Serves 4
Ready in 50 mins
Prep time 35 mins
Cooking time 15 mins
487 calories per serving

Ingredients

> ½ cup orange juice
> 2 tbsp honey
> 2 tbsp soy sauce
> 1 lb Nature's Promise Pork Tenderloin
> 1 shallot
> 1 tbsp Dijon mustard
> 1 tbsp red wine vinegar
> 1 tbsp lemon juice
> ½ cup olive oil
> 1 garlic clove
> ½ bunch green onions
> 6 plums
> 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.

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