Pork Tenderloin with Peach Salad, Shaved Radicchio and Sweet Cherry Gastrique
Cucina Magia
Cucina Magia
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  • 2 pork tenderloins and a dry rub or seasonings of your choice, I kept it simple with a sprinkling of salt pepper, Cajun seasoning and granulated garlic. Grill… “Cooking pork is 135° to 140°F. But even if you stick to a 145° guideline, your pork is going to be much more tender, juicy and flavorful than you’ve ever tasted, if you’ve only ever tasted pork that was cooked to 160°F. I cook to 135° and allow to rest-foil tented for 10 or so minutes. Slice to desired thickness.
  • 4 peaches cut in half, grilled just enough to get a few grill marks and still firm not mushy, remove from grill and cut halves in half again.
  • ½ cup toasted & chopped pistachios
  • ¼ cup fresh basil leaves torn
  • ¼ cup chopped Italian parsley
  • 1 lemon, juiced
  • 1 head radicchio, shredded
  • 1 cup dried cherries
  • 1 cup frozen pitted dark cherries
  • 1 cup sherry
  • ¼ cup vegetable stock
  • ¼ cup sugar
  • 2 hearts of romaine lettuce, chopped
  • 1/2 head Boston lettuce, torn
  • 1 (15-ounce) can hearts of palm, drained and sliced 1-inch thick on a bias
  • 1 (15-ounce) can artichoke hearts in water, drained and quartered
  • 1/4 cup orange marmalade
  • 1-1/2 roasted lemons juiced taste and add the other half if you like
  • 2 teaspoons Dijon mustard
  • Salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup toasted sliced almonds



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