Grilled Peach Salad

Preheat the oven to 425°F (220°C). Heat the Nonstick Double Burner Grill & Grill Press over medium-high heat for 3–5 minutes.
Cut the pork in half widthwise and season with salt and pepper.
Cut the peaches in half and remove the pits. Spray the cut side of the peaches with oil using the Kitchen Spritzer. Place the pork and peaches on the grill pan. Grill the pork and peaches for 10 minutes, turning the pork halfway through cooking.
Transfer the peaches to a cutting board. Turn the pork a second time, and place the pan in the oven for 12–15 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
Slice the peaches, cut-side down, with the Quick Slice; set aside.
Combine the oil, vinegar, honey, and salt in the Measure, Mix & Pour®.
Remove the pan from the oven. Transfer the pork to a cutting board to rest.
Add the butter and thyme to the pan. Cook for 1–2 minutes over medium heat, or until the butter is browned and fragrant. Add to the dressing and pump the lid to combine.
In a large serving bowl, combine the lettuce, pecans, goat cheese, peaches, and two thirds of the dressing. Gently toss with the Small Chef’s Tongs. Taste the salad and add additional dressing if needed. Slice the pork and place on top of the salad to serve.

Ingredient :

Pork & Peaches
1 pork tenderloin (about 1 lb./450 g), trimmed
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
2 peaches
Canola oil for spritzing
Salad
2 heads butter lettuce, washed and dried
¼ cup (50 mL) pecan halves, toasted
2 oz. (60 g) goat cheese, crumbled
Dressing
⅓ cup (75 mL) canola oil
3 tbsp (45 mL) red wine vinegar
1 tbsp (15 mL) honey
¼ tsp (1 mL) salt
2 tbsp (30 mL) butter
½ tsp (2 mL) fresh thyme leaves