Grilled Pork Tenderloin and Peaches · Entreés · Outpost Natural Foods
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Cooking tools:
- Grill
- Instant-read thermometer
- Pastry brush
- Serving platter
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Tongs
- Plate
Ingredients
- 1 pork tenderloin
- Olive oil
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 3 peaches, halved and pitted
- ½ cup maple glazed pecans (from the bulk department), chopped
- ½ cup coconut nectar (honey or agave syrup also works
- ¼ cup balsamic vinegar
- ¼ teaspoon dried sage
- 1/8 teaspoon black pepper
- Pinch of salt
- 5 ounces baby arugula
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