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peach & pork tenderloin salad

Peach & Pork Tenderloin Salad with Pistachios, Gorgonzola, & Pickled Onions

  • Author: Megan B-L
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Salad


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!

Pork Tenderloin recipe/method by The Kitchn and Pickled Onions by Bon Appetit




Pickled Onions:

  • 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
  • cup pistachios (or less/more to taste)
  • ¼ cup crumbled gorgonzola (or less/more to taste)
  • 510 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


  1. 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.
  2. 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.
  3. 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°.
  4. 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.
  5. Remove pork from hot pan and let rest for 10 minutes before slicing.
  6. As pork rests, make your dressing. Combine all dressing ingredients in a small jar and shake to emulsify.
  7. 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.
  8. 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