Skip to main content

Print This Recipe

Grilled Pork Tenderloin with Apple and Arugula Salad

  • Servings:

    Serves 4 to 6 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    20 minutes


Firm, ripe peaches will work in place of apples.
2 pork tenderloins (1 1/2 to 2 lb. total)
2 Tbsp. Dijon mustard
Salt and pepper
3 Fuji or Honeycrisp apples, cored and sliced into 3/4"-thick wedges
3 Tbsp. extra-virgin olive oil
1 1/2 Tbsp. lemon juice
1 tsp. honey
5 cups baby arugula
1/2 cup crumbled goat cheese
1/4 cup roasted and salted pepitas
Grilled Pork Tenderloin with Apple and Arugula Salad


1. Pat pork dry with a paper towel, coat with 1 tablespoon mustard, and season with salt and pepper. Heat grill to high, clean and oil grates, and grill pork until browned on all sides and centers register 145 degrees, 12 to 15 minutes. Transfer to a cutting board, tent with foil, and let rest for 5 minutes.
2. Meanwhile, toss apple wedges with 1 tablespoon oil and season with salt and pepper. Grill until just tender with golden-brown grill marks, about 3 minutes per side.
3. In a large bowl, whisk together remaining 2 tablespoons oil, lemon juice, remaining tablespoon mustard, and honey; add arugula and toss to coat. Divide salad among plates and top evenly with apples, goat cheese, and pepitas. Slice pork into 1/2"-thick pieces and serve.
Source: Hannaford fresh Magazine, September - October 2016


Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories 400 kcal (20%)
Calories from Fat 189 kcal (0%)
Total Fat 21 g (32%)
Saturated Fat 6 g (30%)
Cholesterol 110 mg (36%)
Sodium 250 mg (10%)
Total Carbohydrates 16 g (5%)
Dietary Fiber 3 g (12%)
Protein 37 g (61%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a