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Grilled Pork Tenderloin Steaks with Arugula Salad with Goat Cheese, Grilled Peaches & Peach White Balsamic Dressing


  • 8 cups arugula (3 large handfuls), washed and dried
  • 2 Ripe but firm peaches (freestone if available)
  • 1 small Bermuda onion, sliced pole to pole
  • 2 oz fresh goat cheese
  • Optional: ¼ cup toasted hazelnuts, roughly chopped
  • Grape seed oil or other mild flavored oil to brush peaches, or just use cooking spray.
  • 1 pork tenderloin approx ¾ lb


  • ¼ cup olive oil
  • 1/8 cup Dash N Drizzle white peach balsamic vinegar
  • 2 Tbsp white balsamic, white wine or apple cider vinegar
  • 1 small shallot, grated using the large holes on a box grater
  • 1 medium garlic clove, grated using a rasp, or the small holes on the box grater
  • 1 tsp finely chopped fresh rosemary
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper

Mix all ingredients in plastic bag.


In a small bowl, mix all ingredients and whisk to combine.

Slice tenderloin in half crosswise to create two steaks. Pound out to ¾ inch thickness and score a criss cross pattern on the surface. Place pork pieces in plastic bag with marinade and manipulate bag to coat pork thoroughly with marinade. Let rest at room temperature for 45 minutes, turning bag occasionally.

Pre-heat grill or grill pan to medium high heat. Oil the surface of the grates, or grill pan.
Remove pork from marinade after 45 minutes and place on preheated grill or pan.
Grill for approx 3-4 minutes per side, or until it reaches an internal temperature of 135-140 degrees.

Remove from heat and let rest 10 minutes before slicing. Slice into ½ inch slices across the grain.

Place marinade in small pan and heat until reduced to a thick syrup.

Slice peaches into ½-3/4 inch wide wedges. Spray with non stick spray, or brush with oil, sprinkle with salt and place on grill.

Cook over medium high heat 1-2 minutes on each side. Just enough to get nice grill marks.

While pork is cooking. Place arugula in large bowl, crumble goat cheese and add to bowl. Add onion and nuts, if using. Toss in grilled peaches. Add dressing and toss to coat well.
Place salad on serving plates, add pork, fan out pork and drizzle with pan juices.

Serve and and enjoy!

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Herb Roasted Butternut Squash over Wilted Arugula

  • 2–3 cups cubed butternut squash
  • 2–4 Tablespoons Tuscan herb olive oil
  • 2-3 gloves garlic
  • 1/2 of red onion, sliced thin
  • 1 bunch arugula
  • 1/2 cup pecans
  • 1 Tablespoon maple syrup
  • Dijon vinaigrette (recipe follows)
  • Aged balsamic vinegar to drizzle
  • Optional: crumbled goat cheese or feta

Preheat oven to 400 degrees. Split butternut squash in half and scoop out seeds and stringy fiber. Peel each half with a vegetable peeler and cut into cubes of similar size.

Place squash on a baking sheet and drizzle with 2 Tablespoons of olive oil. Toss to evenly coat, adding more oil if needed. Press garlic through garlic press and toss with squash (or sprinkle with Roasted Garlic sea salt). Salt and pepper to taste and toss again. Roast in the oven for approximately 20 minutes, or until tender. Some pieces will be caramelized from roasting in the pan.

Meanwhile, toss maple syrup and walnuts in a heavy skillet on medium heat until syrup bubbles but does not burn. Remove and cool.

In large bowl, toss arugula and onions with a light coating of the Dijon vinaigrette. Place hot-out-of-the-oven squash on top of arugula and toss.

Greens will unevenly wilt for nice texture. Top with pecans and add optional crumbled cheese. Finish with a drizzle of your best aged balsamic vinegar. Serves 6 – 8

Jeff’s Shaken-not-Stirred Dijon Vinaigrette

  • 1 part lemon juice or flavored balsamic vinegar
  • 2 Tablespoons Dijon mustard for each lemon used
  • 2 parts extra-virgin olive oil (use your best olive oil)
  • Salt and pepper to taste

Pour juice or vinegar into a glass jar with lid. Add salt and pepper and shake to “melt” salt. Add Dijon mustard and shake vigorously until thoroughly mixed. If mustard is not fully incorporated, whisk with a fork. Add olive oil and shake until blended. Note: Use less olive oil if you like more acidic taste.