Pork and Peaches Salad

Peach and pork salad

Peach and Pork Salad (Gordon’s Favorite Peach recipe)

Peach Vinaigrette Dressing:
1 or 2 fresh peaches, peeled and cut into pieces
2 T. balsamic vinegar
3 T. peach preserves or jam
2 T. olive oil
2 T. honey
1 t. garlic
1 T. fresh lime juice
1 t. salt
Dash red pepper

Puree all ingredients in a blender. Keep refrigerated, up to a few days in advance.

Marinade:
1 t. crushed garlic
2 T. apple cider vinegar
1 t. salt
1 t. black pepper
1 t. red pepper flakes
1 T. soy sauce
1 1/2 lb fresh pork tenderloin

Let marinate at least 4 hours or overnight.

1 medium onion, sliced
2 tbsp. vegetable oil

Pan sear pork and onion in heavy pan at high heat in oil until well-browned on all sides. Reduce heat and cook to 170 degrees on meat thermometer. Remove pork loin and onions; let rest for 15 minutes. Slice thinly, return to pan and keep warm until ready to serve. (Note: pork can be grilled instead).

4 fresh peaches, sliced thickly, peeled if desired
1/4 cup brown sugar
2 T. butter, melted
Dash cinnamon

Toss peach slices with brown sugar/butter and grill briefly, or sauté in grill pan until cooked slightly. Keep warm.

Salad:
Mixed greens
Grape tomatoes
Feta Cheese or goat cheese crumbles
Roasted walnuts or pecans

Arrange greens, tomatoes, cheese, and nuts on platter, top with grilled peaches and seared pork slices, and drizzle with Peach Vinaigrette Dressing.
*Note: This salad is also good without the meat!

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