Entree/ Pork/ Salads

Grilled Pork and Peach Salad

Southern Living recipe with some tweaking.

I have always loved Southern Living’s recipes. Back in the 70’s I submitted and had accepted about 5 recipes for the SL magazine. For having a recipe published in the magazine I received the yearly annual SL cookbook and also 50 recipe cards with “my recipe that appeared in SL magazine”.  I actually still have a few of those cards somewhere in boxes in storage.

When I first saw this recipe and made it I could still buy good “cling free” peaches. This salad would be just as delicious for a Fall dinner using roasted apples. Pork and apples make the perfect combo.

The recipe begged (I think) for some charred corn and definitely some avocado. Wished I’d had some cilantro and I would have given it a good sprinkling. The bread slices are so crusty and oily and when it mixes with the greens and pork make for the perfect bite of food.

Hope you will give this a try and you can easily do all the steps in your oven if you do feel like turning that grill on. If you have any ideas for additions to the recipe, please leave a note in “comment” section below.

BLAST FROM THE PAST: My Forbidden Bowl was a recipe I was inspired to make after having it at Flower Child in Austin.

Put the onions (you may want more), peaches and bread slices on a cookie sheet and drizzle with some of the oil.

These get cooked in stages since the onions will take a lot longer to cook or you could do the cooking in the oven under the boiler.

Remove the bread slices after they toasty brown and the peaches after they have grill marks. After the peaches have cooled slice into thin pieces.

I used red leaf lettuce, arugula and baby spinach for my greens.

After the pork tenderloin has rested for a few minutes, cut into slices. Just look at those charred onions, and they were delicious.


Grilled Pork and Peach Salad


  • 1 1/2 lb. pork tenderloin silver skin removed
  • 1 Tbsp. barbecue seasoning
  • 3 1/2 tsp. kosher salt divided
  • 1/4 c. plus 5 Tbsp. olive oil divided
  • 3 medium peaches unpeeled, halved and pitted*
  • 1 large Vidalia onion or more halved lengthwise through stem end
  • 1 baguette cut into 1/4 inch thick slices
  • 2-3 ears of corn roasted and charred a little
  • 1-2 avocado sliced thin
  • 4 Tbsp. apple cider vinegar
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. stone ground mustard
  • 2 Tbsp. honey
  • 1 lb. mixed greens with arugula spinach and red lettuce


  1. 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.
  2. 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.
  3. 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.
  4. You can grill the corn along with the peaches and onions or do it under the broiler until you have some charred marks on the cobs.
  5. 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.
  6. Meanwhile, whisk together vinegar, Dijon, stone-ground mustard, and honey in a large bowl until combined. Slowly whisk in remaining ¼ cup oil.
  7. Thinly slice pork. Remove and discard onion cores; cut onion into 1-inch wedges. Add arugula/salad mix and remaining ½ teaspoon salt to salad dressing bowl; toss to coat. Arrange salad mixture on a plate; top with pork, peaches, and onion. Cut sections of the charred corn and add to one side of the salad. Run the peeled avocado under cold water after peeling to help keep it from turning dark. Slice and put a few slices next to the salad. Tear grilled baguette slices over salad before serving. (The bread was really good like this -- crispy slices, torn and soaking up the dressing; you may want additional bread slices added to the salad.)
  8. The above are Southern Livings directions. If you do not have a grill or don't want to fool with that cook the pork tenderloin either on a stove top grill or in the oven. Same with the peaches and onions. You can broil the onions a few minutes before adding the peaches just long enough to get some color on them. You want the onions cooked more than the peaches.

Recipe Notes

Note: The onion was one of my favorite parts so next time I will be adding more onion that recipe called for. Also the corn and avocado and different lettuces were my addition to the recipe. I also doubled the dressing so you have extra to drizzle over salad.

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