Grilled Pork and Peach Salad

Summer is perfect for salads and grilling. Summer is also perfect for peaches, and this salad combines all three! Serve as a light entree with a crusty bread.

Grilled Pork and Peach Salad
Prep Time:
30 mins
Cook Time:
8 mins
Total Time:
38 mins


  • ¾ cup extra-virgin olive oil

  • ¼ cup good-quality balsamic vinegar

  • 1 tablespoon Dijon mustard

  • 2 teaspoons minced fresh ginger root

  • ½ teaspoon minced garlic

  • ¼ teaspoon cayenne pepper, or to taste

  • ½ teaspoon salt, divided, or to taste

  • ¼ teaspoon ground white pepper, or to taste

  • 1 tablespoon vegetable oil, or more as needed

  • ½ teaspoon smoked paprika

  • ½ teaspoon granulated garlic

  • ¼ teaspoon ground black pepper

  • 1 pound pork tenderloin, cut crosswise into 1/2-inch thick slices

  • 3 fresh peaches - pitted, skinned, and sliced

  • 1 bunch kale, stems removed and discarded

  • 1 cup matchstick-cut carrots

  • 1 cup fresh blueberries


  1. Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.

  2. Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.

  3. When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.

  4. While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.

  5. Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.

  6. Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.

  7. Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.

  8. Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).

  9. Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.

Cook's Note:

You may not need all the dressing. Store any unused dressing in a sealed container in the refrigerator, up to 4 days.

Nutrition Facts (per serving)

671 Calories
51g Fat
28g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 671
% Daily Value *
Total Fat 51g 65%
Saturated Fat 8g 40%
Cholesterol 74mg 25%
Sodium 475mg 21%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 15%
Protein 28g
Potassium 1138mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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