Grilled Pork Tenderloin with Grilled Peaches on Boston Lettuce

Prep Time: 15 minutes

Serving: 2

A Word From The Cook

Light and Amazing especially when Peaches are in season.    Inspired by a recipe my daughter shared through her Pampered Chef fb page Julies Culinary Creations. then I found a Vintage Pampered Chef slicer!   Perfect



  • 1 Pork Tenderloin (about 1 lb – allowing 1/2 lb per person)
  • 4-5 Grinds of Salt
  • 4-5 Grinds of Pepper
  • 1 Peach
  • 1 tsp canola oil (for brushing on the peaches)


  • 2 Small heads of Butter Lettuce (washed and dried)
  • 1/4 Cup Spiced Pecans
  • 2 oz crumbled Goat Cheese


  • 1/3 Cup Canola Oil
  • 3 Tbsp Red Wine Vinegar
  • 1 Tbsp Honey
  • 3 Grinds Salt
  • 2 Tbsp Butter
  • 1/2 Tsp fresh Thyme Leaves


  1. Preheat the BBQ to Medium High (about 500°F)
  2. Cut the Pork Tenderloin in half (widthwise not lengthwise)
  3. Cut the Peaches in half and remove the stone
  4. Place the Tenderloin pieces on the BBQ and turn after 10 minutes to brown both sides, reduce heat to medium and continue to cook until the inside temperature reads 145°F.   Remove and let stand for 5 minutes.
  5. Brush the peaches with the canola oil and grill cut side down for 3 minutes and then turn over for another 2 minutes (looking for brown marks on the peaches.
  6. While the pork is cooking mix the Oil, Vinegar, Honey and salt in a salad dressing shaker.
  7. Melt the Butter in a small skillet an add the Thyme Leaves – let cook for 2 minutes.
  8. Add the Butter and Thyme to the dressing and shake to blend.
  9. Wash and dry the Lettuce and spread out on a serving platter.
  10. Add the Spiced Pecans, and crumbled Goat Cheese on top.
  11. Slice the cooked / tented Tenderloin into slices and place on plater with the lettuce.
  12. Slice the Peaches (thin) and place on platter with Lettuce and Pork
  13. You have artistic license to display to please the eye and palate
  14. Drizzle with 2/3 of the dressing and serve with remaining dressing to be added as needed.
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