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Pork and Peaches

Michael Symon

Perfectly charred pork tenderloin and a refreshing peach mule.

September 11, 2026

Serves 4

INGREDIENTS
  • 2 pork tenderloins

For Marinade

  • ¼ c soy
  • 2 tbl yellow mustard
  • ¼ c maple syrup
  • 3 tbl EVOO

For the Salad and Vinaigrette

  • 4 peaches cut into 1/4s
  • 3 c arugula
  • 1 med red onion
  • ½ c toasted almonds
  • ¼ c POP Mustard (we used Spicy)
  • ¼ c sherry vinegar
  • ¼ c lime juice and zest
  • ½ c EVOO
  • S&P
DIRECTIONS
  1. Mix all the ingredients for the marinade. Reduce in a pan by ½ to make a glaze.
  2. Marinate the pork loins in the glaze for 15-30 minutes.
  3. Place pork on the hot side of the grill and cook until internal temp reaches 135°, turning to char all sides, approx. 10-15 minutes based on size.
  4. Lightly grill the peaches and onion, for 2 minutes on each side.
  5. Combine the mustard, sherry vinegar, lime juice/zest, EVOO.
  6. Mix the arugula, peaches, grilled onions, and almonds in a mixing bowl, drizzle in the vinaigrette.
  7. Slice the pork and top with the salad, drizzle remaining dressing over each plate.
Peach Mule
  • 6oz Vodka of your choice
  • Juice of 2 limes
  • 2 peaches sliced thinly
  • 2 tbl peach jam

Add all ingredients into a shaker with ice. Pour over ice and garnish with lime slices.

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