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Grilled Peach Salad

Patricia
The dressing in this recipe uses brown butter, and while it sounds fancy, it’s really easy to make. It’s a simple shortcut that deepens the flavor of sweet and savory foods.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4 Servings
Calories 390 kcal

Equipment

  • Grill
  • Non Stick Grill Pan

Ingredients
  

  • 1 lb Pork Tenderloin trimmed
  • ½ tsp Salt
  • ¼ tsp Black Peppers
  • 2 Peaches
  • Canola Oil for Spritzing

Dressing

  • cup Canola Oil
  • 3 tbsp Red Wine Vinegar
  • 1 tbsp Honey
  • ¼ tsp Salt
  • 2 tbsp Butter
  • ½ tsp Fresh Thyme Leaves

Salad

  • 2 heads Butter Lettuce (washed/dried;
  • ¼ cup Pecan Halves, toasted
  • 2 oz Goat Cheese -Crumbled

Instructions
 

  • Preheat the oven to 425°. Heat the 12” nonstick grill pan over medium-high heat for 3-5 minutes.
  • Cut the pork in half widthwise and season with salt and pepper
  • Cut the pictures in half and remove the pets. Spray the cut side of the pictures with oil using the kitchen spritzer. Place the pork Cut the pictures in half and remove the pets. Spray the cut side of the pictures with oil using the kitchen spritzer. Place the Pork and Peaches on the grill pan. Grill the pork and pictures for 10 min. Turning the pork half way through the cooking.
  • Transfer the pictures to a cutting board. Turn the pork a second time, and place the pan in the oven for 12-15 min. Or until the internal temperature reaches 145°F for medium doneness.
  • Slice the peaches, Cut-side down, with the quick slice; set aside
  • Combine the oil, vinegar, honey, and salt in the Measure, Mix and Pour.
  • Remove the pan from the oven. Transfer the pork to a cutting board to rest.
  • Add of the butter and thyme to the pan. Cook for 1-2 min. over medium heat, or until the butter is browned and fragrant. Add to the dressing and pump the lid to combine.
  • In a large serving bowl, combine the lettuce, pecans, goat cheese, teachers, and 2/3 of the dressing. Gently toss with the Small Chef’s Tong’s. Taste the salad and add additional dressing if needed. Slice the pork and place on top of the salad to serve.

Notes

Cooking Tips:  Browning butter is different from melting it:  The milk solids get toasted and give off a nutty flavor.
To get even more grilled flavor in your salad, slice the pictures before grilling them, and use the double burner grill so there is room for the sliced Peaches and Pork.
Nutrition :
Fat 27 g | saturated fat 7 g | Cholesterol 100 mg |Sodium 420 mg | carbohydrates 11 g Fiber  2 g |Sugars 9 g |Protein 28 g |
Keyword grilling, light menu, peaches, pork chops, salad