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Peach-Jalapeño Grilled Pork Tenderloin Salad

Serves 2
Prep Time 20 Minutes
Cook Time 20 Minutes

INGREDIENTS

  • 1 pork tenderloin (16 oz)
  • 1 can peaches in 100% juice (15 oz)
  • ½ jalapeño (seeded)
  • 4 limes (juiced, divided)
  • Pinch of salt and black pepper
  • ½ cup olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 bunch cilantro (finely chopped)
  • 2 heads Romaine lettuce (thinly sliced)
  • 1 can sweet corn (15.25 oz., drained and rinsed)
  • 1 large avocado (sliced)
  • 1 cup cherry tomatoes (halved)
  • 4 oz cotija cheese (crumbled) or shredded Mexican-style cheese (optional)
  • ½ cup tortilla strips or 12 tortilla chips (crushed, optional)

Preparation

  1. To make peach-jalapeño jam, add peaches, jalapeño, 2 tbsp lime juice and a pinch of salt and black pepper to a blender. Blend until smooth. Pour mixture into a small pot; bring to a simmer, uncovered over medium heat. Simmer for 5-8 minutes until mixture begins to thicken. Remove the pan from heat. Let the jam cool for a few minutes.
  2. Place 3 tbsp peach-jalapeño jam into a large jar to use for the vinaigrette. Set aside.
  3. Pour ½ cup of the peach-jalapeño jam into a large plastic freezer bag.* Place pork tenderloin into the bag. Seal bag and gently shake until tenderloin is fully coated with jam. Place bag in the refrigerator and marinate tenderloin for at least 2 hours or, for best results, marinate overnight.
  4. Preheat grill to 400° F. Grill marinated pork tenderloin, rotating every 3-5 minutes. Continue to rotate until pork reaches an internal temperature of 145° F. Remove tenderloin from grill; let rest for 3 minutes. Thinly slice.
  5. To make cilantro-lime vinaigrette, grab the reserved peach-jalapeño jam jar from step 2. Add olive oil, ¼ cup lime juice, mustard, honey, cilantro and a pinch of salt and black pepper to the jar. Cover and shake vigorously to mix the vinaigrette.
  6. Place lettuce, corn, avocado and cherry tomatoes in a large salad bowl. Top with cheese and tortilla strips, if desired. Place peach-jalapeño pork tenderloin slices on top of the salad; drizzle generously with cilantro-lime vinaigrette. Toss, serve and enjoy!
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