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Grilled Pork Tenderloin with a Summery Peach and Berry Salad is a wonderful way to have a flavorful dinner while keeping things light on a hot summer night.
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We have just 2 more weeks left of school!!! I’m so excited about having some summer fun!
I’m hoping we get to enjoy going to Disney, plenty of trips to the beach, the library for story-time, lots of afternoons hanging out at the pool. It is going to be a jam packed fun summer. We need to load in the fun before Autumn starts Kindergarten.
What do you have planned?
Since it basically has felt like summer for the past 2 months, here in Tampa, we’ve already been enjoying plenty of pool days. I’m so thankful for our life here. Sure, some days the humidity is like a SLAP IN THE FACE when you step outside. And don’t get me started on the love bugs at the moment (GROSS!!!), but the beautify days fill me with joy.
I just can’t resist tossing together the pool bag, splashing around with the kids for a bit, heading home (still wet!), and turning on the grill for a quick dinner. A lot of the time, it’s something quick like some hot dogs or burgers. But I’ve been really enjoying grilling up some pork tenderloin.
Pork tenderloin goes so well with so many different sides and recipes. I can cook some cous cous, and grill some corn on the cob for a great dinner. Or I’ll thinly slice some onions and peppers, toss them in our veggie basket to grill along with our pork. Thinly slice the pork, layer it on some toasted sub rolls with the grilled veggies with a spicy mustard- so good!! But, lately, I’ve been really enjoying some salads.
I love incorporating the fresh fruit and veggies that we pick up at local farm stands or directly from the fields. Since we recently went peach picking, I was thinking of using the peaches with the pork. Adding peaches, or another other stone fruit to a salad is one of my favorite things to do in the summer. (Like with my Nectarine and Berry Topped Salad with Pecans and Gorgonzola). It’s a fun sweetness that works so well with a robustly flavored grilled meat.
Smithfield’s marinated pork tenderloin was a perfect fit for our dinner. They come in a variety of delicious marinades and are quick to prepare. I selected the Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin to go in my Grilled Pork Tenderloin with a Summery Peach and Berry Salad.
I felt the robust peppery flavors of the pork would pair with the sweetness from the peaches and blackberries.
Smithfield’s Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin is perfect for your dinner tonight. It is great because your 100% pure pork comes perfectly seasoned and marinated. It’s so convenient because ready to go. It’s great for busy weeknight or a family Sunday dinner. I really love that it you can have a dinner ready in 30-40 minutes. Want dinner on the table even quicker? Slice your pork tenderloin into medallions prior to grilling.
I picked my Smithfield’s Pork Tenderloin at my local Walmart. (I also picked up some new shoes and fun pink shorts!!) It’s great to be able to pick up everything I need for dinner while getting everything else that I need for the week (and a fun outfit too!). Convenience is #1 for me in my book right now.
Enjoy Grilled Pork Tenderloin with a Summery Peach and Berry Salad made with Smithfield’s Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin with your family tonight! Enjoy summer and enjoy great dinners with everyone you love.
How do you Grill Pork Tenderloin?
Using a charcoal or gas grill, heat the grill over medium high heat to preheat it to 425F. Place your pork directly over the heat source, let sear. When the pork easily can be lifted up (releases from the grill), rotate to sear the other sides. Repeat throughout the cooking process, approximately 30-40 minutes. The pork tenderloin is done when the internal temperature is 160F. Take the temperature reading in the middle of the thickest park of the tenderloin. Let stand for 10 minutes before thinly slicing.
What goes well with Grilled Pork Tenderloin?
Well, what doesn’t?!?! Pork Tenderloin is a versatile meat that goes well with pasta salads, grilled vegetables, corn on the cob, and salads. Be creative and make some great sandwiches with it as well.
More Great Pork Dinners
- 18 ounce Smithfield's Roasted Garlic and Cracked Black Pepper Pork Tenderloin
- 10 ounces mixed greens
- 3 large fresh peaches, thinly sliced
- 6 ounces blackberries
- 4 ounces of candied pecans
- 4 ounces goat cheese
- extra virgin olive oil
- balsamic vinegar
- salt and pepper
- Take the pork tenderloin out of the refrigerator for at least 20 minutes prior to cooking. (This helps to have even cooking.)
- Preheat your grill to 425 over medium high heat. Place your pork directly over the heat source, let sear. When the pork easily can be lifted up (releases from the grill), rotate to sear the other sides. Repeat throughout the cooking process, approximately 30-40 minutes. The pork tenderloin is done when the internal temperature is 160F. Take the temperature reading in the middle of the thickest park of the tenderloin. Let stand for 10 minutes before thinly slicing.
- While the pork tenderloin cooks, prepare the salad. In a large serving bowl (shallow is best), spread the greens out. Then arrange the peaches and blackberries on the greens.
- After the pork has been thinly sliced, arrange on the salad, top with the candied pecans and goat cheese crumbles.
- When serving, drizzle with extra virgin olive oil and balsamic vinegar. Sprinkle with salt and pepper