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.