GRILLED PORK-AND-PEACH SALAD WITH HONEY-MUSTARD DRESSING
Pork and peaches make for one delicious salad.
Provided by Southern Living Test Kitchen
Time 45m
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high (400°F to 450°F). Pat pork dry with paper towels. Sprinkle all over with barbecue seasoning and 2 teaspoons of the salt; rub with 1 tablespoon of the oil. Set aside.
- Line a baking sheet with aluminum foil. Toss together peaches, onion, and 2 tablespoons of the oil on prepared baking sheet; push mixture to 1 half of baking sheet. Place baguette slices on other half of baking sheet. Brush baguette evenly on both sides with 2 tablespoons of the oil; sprinkle with 1 teaspoon of the salt.
- Arrange peaches and onion, cut sides down, on 1 section of oiled grill grates. Arrange baguette slices on a separate section of oiled grates. Grill the bread, uncovered, until toasted and crisp, 1 to 2 minutes per side. Remove from grill. Grill peaches and onion, uncovered and undisturbed, until charred and slightly softened, 3 to 4 minutes total. Remove from grill. Let peaches cool 5 minutes; slice into 1-inch wedges. Set aside.
- Reduce heat on 1 side of grill to low (250°F to 300°F); keep other side at medium-high (400°F to 450°F). Place pork on grates over medium-high heat. Grill, uncovered, until browned on all sides, turning occasionally, 6 to 8 minutes total. Move pork to grates over low heat; add onion, cut sides down, to grates over low heat. Grill, covered and undisturbed, until onion is softened and a thermometer inserted into thickest portion of pork registers 140°F, about 12 minutes. Remove onion and pork from grill; cool 10 minutes.
- Meanwhile, whisk together vinegar, Dijon, stone-ground mustard, and honey in a large bowl until combined. Slowly whisk in remaining ¼ cup oil.
- Thinly slice pork. Remove and discard onion cores; cut onion into 1-inch wedges. Add arugula and remaining ½ teaspoon salt to salad dressing bowl; toss to coat. Arrange arugula mixture on a platter; top with pork, peaches, and onion. Tear grilled baguette slices over salad before serving.
5-INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES
If you're craving a juicy piece of meat from the grill but still desire a meal with a light finish, give pork tenderloin a try. Grilled peaches also pair well with chicken or can be enjoyed as a side dish for any barbecue.
Provided by Michelle Dudash
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground black pepper and seal in the bag, squeezing out as much air as possible. Refrigerate at least 4 hours, or preferably overnight.
- When ready to cook, move the pork to the counter to bring it to room temperature. Preheat the grill for cooking over medium heat (350 to 400 degrees F).
- Cut the peaches in half crosswise around the pit (not through the stem) for easier release. Twist the halves in opposite directions to release the flesh from the pit. Twist the pit out of the peach, cutting tightly around the pit with a paring knife, if necessary. Drizzle the peaches cut-side up with the remaining 2 teaspoons vinegar.
- Drain off the marinade and sprinkle the pork with 1/4 teaspoon salt. Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes.
- Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices redistribute.
- Meanwhile, place the peaches on the grill cut-sides down and cook until they have nice grill marks, release easily from the grill and are softened, 8 to 10 minutes.
- Sprinkle the pork and peaches with basil and additional salt and pepper to taste. Slice and serve.
Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 47 milligrams, Sodium 336 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 19 grams
GRILLED PORK AND PEACHES
Here is a simple dinner you could cook on a pancake griddle set on the grate above a fire pit or grill in someone's backyard, as if performing a magic trick. The result is a plate of thick, luscious pork with a deep, burnished crust, redolent of garlic and rosemary, and a sunset of soft, smoky peaches nutty with brown butter. The technique is what Francis Mallmann, the Latin American chef who developed the recipe and is its most refined and stylish practitioner, calls "the uncertain edge of burnt." It requires patience and keen observation. What you are looking for on the edges of the meat and fruit is color: a deep, dark brown that is almost black - a black without bitter, a burn that is not burned.
Provided by Sam Sifton
Categories dinner, main course
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a very strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron pan or two-burner griddle over the heat and allow it to get hot. At this point you can let the fire die slightly with no ill effect. If using a gas grill or stove, turn heat to medium.
- Meanwhile, put the pork on a work surface and, using a meat mallet, pound to an even thickness of approximately 3/4 of an inch.
- Combine the garlic, rosemary and 6 tablespoons olive oil in a small bowl, mixing to make a rough paste. Season the pork aggressively on both sides with salt and pepper, then spread half the garlic mixture over one side and half on the other side.
- Brush the pan or griddle with the remaining olive oil, allow it to heat until it shimmers and is almost smoking, then place meat on the hot surface and cook, without touching, until it forms a good crust, approximately 10 minutes.
- While the meat cooks, surround it with the peaches, cut side down, and dot the fruit with the butter. (If you're using two cast-iron skillets, place the peaches in their own oiled pan.) Let them cook for approximately 5 minutes, or until they are soft and slightly charred. Transfer to a platter and tent with foil to keep warm.
- When the meat is well browned on the first side, use tongs to turn it over, and cook in the remaining butter for another 5 to 7 minutes. Remove the meat to a carving board and allow it to rest below a tent of foil for approximately 5 minutes. Slice the meat and serve with the peaches.
Nutrition Facts : @context http, Calories 822, UnsaturatedFat 32 grams, Carbohydrate 25 grams, Fat 58 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 1179 milligrams, Sugar 19 grams, TransFat 1 gram
GRILLED PORK TENDERLOIN WITH FRESH PEACH AND GINGER SAUCE
Categories Fruit Ginger Pork Marinate Kid-Friendly Peach Summer Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 12
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.
- Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.
- Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes.
- Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately.
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BALSAMIC PORK AND PEACH SALAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (7)Total Time 30 minsCategory Main CourseCalories 349 per serving
- For BBQ: Combine sauce ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer a few minutes until thickened. Remove to a small bowl.
- Place pork tenderloin on grill and cook, basting with sauce several times. Cook until pork reaches 140F., reserving the extra sauce to drizzle on salad later. Remove pork to a cutting board to rest. Meanwhile, grill the peach halves until warmed with some grill marks.
- For Oven: Preheat oven to 375F. Combine sauce ingredients in a small bowl. Set aside. Using an oven-proof skillet, pan sear the pork tenderloin in a little cooking oil over medium-high heat. Once seared, pour sauce into pan with the park. Place pan into preheated oven and roast, flipping pork 2-3 times, until pork reaches 140F, about 20 minutes. Remove pork to a cutting board to rest. Remove sauce to a small bowl.
GRILLED PORK AND PEACH SALAD (WHOLE30, PALEO, GF)
From hotpankitchen.com
Cuisine AmericanCategory Main CourseServings 4Calories 280 per serving
- Pat the pork dry with a paper towel then remove the fat and silverskin of the pork with a large sharp knife. Measure out the kosher salt with a measuring spoon and sprinkle it over the pork. Spread it around with your hands until the pork is covered with the salt, then place the tenderloin on a plate and in the fridge, uncovered, for 8 hours.
- Remove the pork from the fridge 30 minutes before you grill it. While the pork is sitting out, cut the peaches into eight pieces. First slice it in half all the way around with a large sharp knife. Remove the pit by using the tip of the knife to loosen it, then remove it with your fingers.
- Cut each peach half into two pieces, then cut those pieces in half again, resulting in eight pieces of peach. Repeat the process with the second peach. Pour half a tablespoon of oil over the peach slices and rub the oil over each slice with your fingers. Make sure each slice is well covered so it doesn't stick to the grill. Pour the remaining tablespoon of oil over the pork and rub it all over with your hands, making sure it's fully covered.
- Light the grill and bring the heat up to 375 degrees F. Use a pair of tongs to place the pork on the grill. Close the lid and cook it for 5 minutes, then use the tongs to flip the pork to the other side (so the side that was up is now on the grill and being cooked). Close the lid again and cook for another 5 minutes.
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