Cracked Pepper Tenderloin Salad with Peaches

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Serves: 4


  • 1 Smithfield® Hardwood Smoked Bacon & Cracked Black Pepper Tenderloin
  • 1 cup balsamic vinegar
  • 3/4 cup honey, divided
  • 1 tablespoon Dijon mustard
  • 1 sprig fresh rosemary
  • 2 large peaches, pitted and cut into eighths
  • 1/2 large red onion, thinly sliced
  • 1/4 cup olive oil
  • 1 (4.5-oz.) container baby kale and spinach blend
  • 4 oz. (1 cup) honey goat cheese
  • 1/2 cup pecan halves, toasted


  1. Heat oven to 425°F. Place tenderloin on one side of an aluminum foil-lined baking sheet. Bake 20 minutes.
  2. Meanwhile, combine balsamic vinegar, ½ cup honey, mustard and rosemary in saucepan. Cook over medium-high heat until reduced and thickened, about 20 minutes.
  3. After cooking tenderloin 20 minutes, place onions and peaches on baking sheet. Brush with reduced balsamic vinegar mixture. Continue roasting until internal temperature of pork reaches 145°F - 160°F.
  4. Remove rosemary sprig from balsamic mixture; whisk in remaining ¼ cup honey and oil. Place in freezer for 5 minutes to thicken.
  5. Remove tenderloin, peaches and onions from oven; let pork rest 10 minutes before slicing.
  6. Place kale and spinach in bowls. Top with thinly sliced tenderloin, peaches, onions, crumbled goat cheese, and pecans. Drizzle with balsamic dressing.