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I’ve been really into pork tenderloins lately. They’re cheap and super easy to cook. They turn out so tender and they’re much lower in fat than a pork shoulder—I always use them when I make carnitas now! Today I made you a peach & pork tenderloin salad. Peaches are just ending their season so hurry up and make this soon! Sweet peaches go so well with pork. But we can’t just have a salad with peaches and pork. Of course we have salty crunchy munchies. Pistachios, crumbled gorgonzola, and pickled onions are in the mix too! Yummm. All of these ingredients on a bed of greens, tossed with a simple dressing. Not a boring salad!
I love having pickled onions in my fridge, so this recipe tells you how to make a good ‘n’ healthy jar of ’em. I use Bon Appetit’s Quick Pickled Onions recipe. You can also use them on tacos, egg scrambles, in a sandwich, on a thick chunk o’ meat, you name it. Deliciously tangy and slightly sweet, pickled onions are bomb, and they keep for like, a couple months. (At least… I eat mine for a couple months… til they’re gone!) If you’re tight on fridge space or just don’t want to make that many, you can halve the recipe and use a smaller jar.
Back to pork tenderloin. I use The Kitchn’s foolproof method of roasting it. It’s super hands-off and relatively quick. I hate cooking meat on the stove. I honestly have not gotten the hang of it—I always burn the outside and the inside takes forever to get to the right temp… ugh. That’s why I love this method of roasting the pork in the oven. Pop it in, set a timer, flip it, reset the timer, done. No burning oil & smoky kitchen. No flipping the meat 100 times and testing the temp over and over and wishing you picked a different recipe. (Can you tell I hate cooking meat on the stove???) And this method always makes the pork super tender and moist and delish. No dry pork in this house!
Pickling the onions and roasting the pork is the “hard” part. Then you just assemble the salad and eat it. That easy! Maybe you and your huzzy/wifey/friend/self eat 2 salads right away and then 2 more leftovers for lunch the next day. It’s good with hot or cold pork. I hope you try it and let me know what you think!Print
Juicy roasted pork tenderloin & sweet peaches come together for this yummy salad—and don’t forget the salty-tangy-funky crunchy-munchies! Pistachios, gorgonzola, & pickled onions top it off. All tossed with a simple balsamic dressing on a bed of greens. A great meal for protein, healthy fats, fruits & greens!
- 1 medium red onion, thinly sliced
- ½ cup apple cider vinegar or white vinegar
- 1 tablespoon sugar
- 1 ½ teaspoon kosher salt
- 1 cup boiling water
- ~1 lb pork tenderloin
- 1 teaspoon kosher salt
- several grinds of pepper
- avocado or other high heat oil
- 2 peaches, thinly sliced
- ⅓ cup pistachios (or less/more to taste)
- ¼ cup crumbled gorgonzola (or less/more to taste)
- 5–10 oz mixed greens (depending on your preferred greens:toppings ratio)
- 3 tablespoons white balsamic, regular balsamic, or white wine vinegar
- 3 tablespoons good olive oil
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- salt & pepper
- Put sliced onions in a pint-sized mason jar. Add vinegar, sugar, salt, and boiling water. Put the lid on and carefully (it’ll be hot!) shake to mix and dissolve sugar & salt. Let cool on the counter while making the rest of the salad and keep in the fridge afterwards.
- Put a cast iron pan in the oven and preheat to 450°. Pat pork dry, trim extra fat, then season thoroughly with salt & pepper. Let pork sit on the counter until oven comes to temp.
- Once oven is preheated, remove hot cast iron pan and add a couple tablespoons of oil. Place pork in the pan (you may bend it to fit) and return to the oven for 10 minutes at 450°.
- Turn oven down to 400° and flip the pork over. Roast for another 10–15 minutes, or until a kitchen thermometer reads 140°–145° when poked into the middle of the pork.
- Remove pork from hot pan and let rest for 10 minutes before slicing.
- As pork rests, make your dressing. Combine all dressing ingredients in a small jar and shake to emulsify.
- Put together your salads. This recipe makes about 4 salads. A few handfuls of greens, half a peach sliced thinly, a sprinkling of pistachios & gorgonzola, and as much pickled onion as you wish on each serving.
- Slice pork thinly and add equal amounts to each salad. Drizzle with dressing and eat!
Keywords: pork tenderloin, peaches, sweet and salty, gorgonzola, blue cheese, salad, pistachios, pickled onions