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
Main Dishes, Soup, Salad & Sandwich
Author: Cynthia Rusincovitch
8 cupsmixed salad greens
1lbpreviously cooked pork tenderloin, sliced into thin coinswarm or cold based on your preference
4ozGorgonzola or Blue Cheese
1/4cupgreen onions, chopped
4ripe peaches, washed and halved with pit removed
2tbsphoney, to taste
1/2tspfreshly ground black pepper
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!
Tenderloin Salad with Caramelized Peaches and Champagne Vinaigrette https://www.mynourishedhome.com/tenderloin-salad-caramelized-peaches-champagne-vinaigrette/ August 3, 2014