Spiced Pork Tenderloin with Grilled Peaches and Arugula Salad

• 1 shallot, thinly sliced
• 2 tbsp. white balsamic vinegar
• 2 peaches, thinly sliced
• 5 tbsp. extra-virgin olive oil, divided
• kosher salt
• Freshly ground black pepper
• 1 lb. pork tenderloin
• 1 tbsp. Chinese 5-spice powder*
• 6 c. baby arugula

1. Combine shallot and vinegar in a small bowl and set aside.
2. Preheat an ovenproof grill pan over medium heat.
3. Brush peach slices with olive oil and season with salt and pepper.
4. Grill until softened, 1 to 2 minutes per side.
5. Rub pork with olive oil and Chinese 5-Spice Powder and season with salt and pepper.
6. Grill over medium-high heat for 15 minutes, turning every 2 minutes, until internal temperature reaches 145 degrees F. Cover tightly with aluminum foil and let sit 10 minutes.
7. In a large bowl, combine arugula, shallots and vinegar, peaches, and remaining 3 tablespoons olive oil.
8. Season with salt and pepper.
9. Slice pork into 3/4" slices and arrange on salad.

shallot, white balsamic vinegar, peaches, extravirgin olive oil, kosher salt, freshly ground black pepper, pork tenderloin, baby arugula

Taken from www.delish.com/cooking/recipe-ideas/recipes/a43807/spiced-pork-tenderloin-grilled-peaches-arugula-salad-recipe/ (may not work)