Pork Tenderloin and Spinach Salad with Pickled Peaches

COOK TIME:45 minutes PREP TIME:25 minutes SERVINGS:4 to 6

This unique combination of pork tenderloin, pickled peaches, and spinach is a fresh and tasty summer meal. I find myself making extra dressing because if it's in the fridge, it's my go-to on any salad.

Technique tip: This recipe can be transferred outdoors to the charcoal grill for more flavor. The pickled peaches are wonderfully tasty charred over open flame.

Swap option: To save time, clementines or Mandarin oranges can be added directly to the salad instead of pickled peaches. Add 1 tablespoon white vinegar and 4 teaspoons granulated sugar instead of the peach syrup in the dressing.

subheading: PICKLED PEACHES:

2 teaspoons pickling spices

½ cup fresh orange juice

½ cup sugar

½ cup maple syrup

¼ cup cider vinegar

3 peaches, sliced

subheading: DRY RUB:

1 tablespoon dark brown sugar

2 teaspoons salt

1½ teaspoons paprika

¼ teaspoon ground cumin

¼ teaspoon garlic powder

¼ teaspoon freshly ground black pepper

1 pinch ground cinnamon

1 pinch ground ginger

subheading: LIQUID SEASONING:

3 tablespoons soy sauce

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

4 teaspoons dark brown sugar

¼ teaspoon garlic powder

¼ teaspoon freshly ground black pepper

subheading: PORK:

5 slices bacon

1 pound pork tenderloin

subheading: DRESSING:

¼ cup vegetable oil

2 tablespoons reserved pickled peach syrup (recipe above)

1 tablespoon balsamic vinegar

¼ teaspoon salt

⅛ teaspoon freshly ground black pepper

subheading: SALAD:

½ red onion, cut into ½-inch thick slices (about 1½ cups)

5 ounces spinach leaves (about 6 cups)

⅓ cup feta cheese

Pickled peaches (recipe above)

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