Peach-Jalapeño Grilled Pork Tenderloin Salad Recipe
Grilled pork tenderloin meets sweet peaches and spicy jalapeño in a fresh, flavorful salad that balances heat and sweetness.
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Cooking tools:
- Blender
- Pot
- Mason jar
- Zip-top bag
- Grill
- Instant-read thermometer
- Refrigerator
- Chef's knife
- Cutting board
- Serving bowl
- Measuring cup
- Measuring spoon
- Tongs
- Stove
Ingredients
- 1 pork tenderloin (16 oz)
- 1 can peaches in 100% juice (15 oz)
- ½ jalapeño (seeded)
- 4 limes (juiced, divided)
- Pinch of salt and black pepper
- ½ cup olive oil
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 bunch cilantro (finely chopped)
- 2 heads Romaine lettuce (thinly sliced)
- 1 can sweet corn (15.25 oz., drained and rinsed)
- 1 large avocado (sliced)
- 1 cup cherry tomatoes (halved)
- 4 oz cotija cheese (crumbled) or shredded Mexican-style cheese (optional)
- ½ cup tortilla strips or 12 tortilla chips (crushed, optional)
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