Grilled Pork Tenderloin with Stone Fruit
Looking for a perfect meal for a hot summer night? Keep the kitchen cool and fire up the grill! This simple recipe stars a grilled pork tenderloin with a tangy goat cheese sauce that perfectly balances the sweetness of the grilled stone fruit and the acidity of the lemony arugula salad. Choose peaches, plums, or nectarines – whatever is in season and looks fresh and delicious. You’ll find many of the ingredients you’ll need in our weekly sale from August 8th – 14th, so it’s a great time to give this one a try!
Whisk yogurt, goat cheese, and 1/3 C water in a mixing bowl until smooth. Whisk in 3 tablespoons of the oil, parsley, and scallions. Season with salt & pepper. Preheat gas or charcoal grill to medium-high heat. Season pork tenderloin generously with salt, pepper, and olive oil. Grill until seared on all sides and internal temperature reaches 135 F (12-16 minutes). Meanwhile, brush the cut surfaces of the stone fruit with olive oil, salt, & pepper. Place cut-side down on the grill and cook until charred and softened, 3-4 minutes. Allow the pork to rest for at least 10 minutes. Meanwhile, toss arugula with olive oil, lemon juice, salt, & pepper. Divide the arugula among 4 plates, smear some of the goat cheese sauce on the other side of the plate, then place several slices of pork tenderloin on top of the sauce, along with half of a grilled stone fruit. Serve remaining sauce on the side.