Coogirl Candy Grilled Pork and Peach Salad with Pickled Jalapeño Vinaigrette

Coogirl Candy Grilled Pork and Peach Salad with Pickled Jalapeño Vinaigrette

This salad combines grilled pork with sweet peaches, peppery arugula and a bright pickled jalapeño vinaigrette that uses Coogirl Candy in two ways. The jam is warmed into a finishing glaze for the hot pork and stirred into the chilled vinaigrette so the sweet jalapeño flavor appears across the whole dish.

Ingredients

• For the pork
  • 1 lb pork tenderloin, trimmed
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the glaze and vinaigrette
  • 1/3 cup Coogirl Candy, divided
  • 2 tbsp rice vinegar or apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lime juice
  • 1 tsp Dijon mustard
  • Pinch of salt and pepper
• For the salad
  • 4 cups baby arugula or mixed greens
  • 2 ripe peaches, halved and pitted
  • 1/2 cup toasted almonds or pepitas
  • 1/4 cup thinly sliced red onion
  • Optional: 1/4 cup crumbled feta or goat cheese

Instructions

1. Make the pickled jalapeño vinaigrette: In a small bowl whisk 2 tbsp vinegar, 1 tbsp lime juice, 1 tsp Dijon, a pinch of salt and pepper. Whisk in 2 tbsp olive oil to emulsify. Stir in 2 tbsp Coogirl Candy until smooth. Taste and adjust acidity or sweetness. Chill while you grill. The jam in the vinaigrette adds sweet jalapeño flecks and bright fruit notes.
2. Prep the pork and peaches: Heat a grill or grill pan to medium-high. Brush pork tenderloin with 1 tbsp olive oil and season with salt and pepper. Brush peach halves with a little oil as well.
3. Grill pork and peaches: Grill pork 4 to 5 minutes per side until internal temperature reaches 145°F. Grill peaches cut-side down 2 to 3 minutes until charred and softened. Remove pork to rest 5 minutes.
4. Warm the finishing glaze: In a small saucepan warm remaining 1/3 cup Coogirl Candy with 1 tsp lime juice over low heat until loosened and brushable, about 1 minute. In the last minute brush glaze over grilled pork to coat and add shine. Reserve a little glaze for drizzling.
5. Assemble the salad: Slice rested pork into medallions. On a large platter arrange arugula, scatter red onion and toasted nuts, add grilled peach halves cut into slices, and place pork medallions on top. Drizzle salad lightly with pickled jalapeño vinaigrette and a small amount of reserved warm glaze for contrast. Sprinkle crumbled cheese if using.
6. Serve: Offer extra Coogirl Candy at the table for guests who want more sweet-spicy kick. Serve immediately while pork is warm and glaze glossy.

Notes

• Creative use of product: Coogirl Candy is used both as a warm finishing glaze on the grilled pork and stirred into the chilled vinaigrette so its sweet jalapeño character appears in both hot and cold elements of the salad.
• Make ahead: Vinaigrette and toasted nuts can be prepared a day ahead. Grill pork and peaches just before serving for best texture.
• Heat control: The jam contains jalapeño pieces. Use less in the vinaigrette or strain out visible pieces if you prefer milder heat.