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Arugula Salad with Grilled Pork and Peaches and Maple Bourbon Vinaigrette

Aren't pork and peaches a "perfect pairing?" An Arugula Salad with Grilled Pork and Peaches and Maple Bourbon Vinaigrette brings lush, fresh peaches and a zesty spice-rubbed pork tenderloin together on the grill with sweet onion, and it all gets served atop peppery arugula, sprinkled with toasted pecans, and drizzled with an amazing Maple bourbon Vinaigrette!
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Dish Salad
Servings 4
Calories 353 kcal


Spice Rub

  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon fine sea salt
  • a few grinds pepper
  • zest of 1 lemon


  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon bourbon
  • 2 tablespoon maple syrup
  • 2 tablespoon sherry vinegar (see notes)
  • 1 teaspoon dijon mustard
  • 1 small shallot (peeled, cut in pieces)
  • 2 teaspoon herbs (I like chive, thyme, basil) (minced)
  • ¼ teaspoon sea salt (to taste)
  • a grinds pepper


  • 1 pork tenderloin (see notes)
  • olive oil for drizzling
  • 1 sweet onion quartered
  • 2 freestone peaches halved
  • 1 tub arugula
  • 4 tablespoon pecan pieces toasted in a dry pan


Spice Rub (for pork tenderloin)

  • Combine all ingredients for the spice rub in a small prep bowl. Mix thoroughly, and set aside.


  • Add all vinaigrette ingredients to a blender or processor. Pulse until smooth. Set aside.


  • Preheat grill to medium-high.
  • Rub pork tenderloin with a drizzle of olive oil and then rub the spices in to the meat so that they stick. 
  • Slice peaches in half lengthwise and remove pits.
  • Place quartered onion on a small sheet of foil. Drizzle with olive oil. Sprinkle with sea salt and pepper. Close foil around the onion.
  • Place prepared pork tenderloin, foil-wrapped onion, and peach halves on grill. Grill 12-15 minutes (turning occasionally) until interior temperature reaches 140 degrees. Watch the peaches and remove them sooner if caramelized.
  • Cover pork with foil and allow to sit 5-10 minutes. Slice.
  • Slice the peach halve into quarters.
  • Arrange arugula on plates or platter. Top with a wedge of sweet onion, and 2 quartered peaches. Arrange ¼ the slices of pork over top. Drizzle with the Maple Bourbon Vinaigrette. Garnish with toasted pecans.


Pork tenderloin is amazing in this dish, and cooks quickly. You could substitute chicken.
My salad recipes are really "templates." Experiment a little!
Macronutrients (approximation from MyFitnessPal): 353 calories; 25 g protein; 24 g carbohydrates; 16 g fat. *Macros based on 4 ounces lean pork tenderloin, half of 1 peach, 1 tablespoon of toasted and chopped pecans.


Calories: 353kcal
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