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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


> 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


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.
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.
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.
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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