Tenderloin Salad with Caramelized Peaches and Champagne Vinaigrette
This recipe assumes you have previously cooked pork tenderloin.
For the quick and easy Weeknight Pork Tenderloin recipe check here: https://www.mynourishedhome.com/recipe/weeknight-pork-tenderloin
Servings: 4 people
Ingredients
For Salad
- 8 cups mixed salad greens
- 1 lb previously cooked pork tenderloin, sliced into thin coins warm or cold based on your preference
- 1/2 cup walnuts, chopped
- 4 oz Gorgonzola or Blue Cheese
- 1/4 cup green onions, chopped
For Peaches
- 4 ripe peaches, washed and halved with pit removed
- 1 tbsp coconut oil
- 1 tbsp coconut sugar
Champagne Vinaigrette
- 1/3 cup champagne vinegar
- 2/3 cup olive oil
- 1/2 tsp thyme
- 2 tbsp honey, to taste
- 1/2 tsp freshly ground black pepper
Instructions
- Assemble the ingredients for salads in 4 salad plates, including pork tenderloin coins. Pork may be warm or cold based on your preference.
- Warm coconut oil in a large saute pan over medium heat. Places peaches cut side down in the pan. After 30 seconds or once peaches begin to release their juices, flip the peaches cut side up, sprinkle with coconut sugar and flip the cut side back down in the pan. Allow the coconut sugar to caramelize on the peaches for 2-3 minute. Peaches should be warmed through. Remove peaches from pan and place them with the assembled salads.
- Add ingredients for Champagne Vinaigrette to a Ball or Mason jar. Shake vigorously until vinaigrette is emulsified. (Dressing can also be made in a bowl and whisked.) Dress salads with vinaigrette and enjoy!