Grilled Plum & Pork Panzanella Salad Recipe

Delicate slices of pork tenderloin served with a classic Tuscan-inspired bread salad made of fried croutons, bright and juicy tomatoes, shallots, baby spinach, basil, and grilled plums in sherry vinaigrette.

Step 1: Preheat grill to medium and oil grill grates before using.

Step 2: Season an 8 oz. piece of tenderloin with salt and pepper and place on the grill. Cook for 15-20 minutes, turning every few minutes until it reaches an internal temperature of 145°F. Remove from heat and allow to rest while assembling the rest of the dish.

Step 3: Oil grates and place halved, seeded plum face down and grill 3-5 minutes until lightly charred. Remove from the grill and allow to chill slightly, then slice into eighths.

Step 4: In a medium bowl, toss grilled plums, fried bread, baby spinach, basil, tomato and shallot in sherry vinaigrette.

Step 5: Place tossed salad center of service plate, leaving space for the tenderloin along the side of dish.

Step 6: Slice tenderloin and fan around the side of panzanella salad. Top dish with freshly cracked black pepper and serve immediately.

Sub-Recipe Directions

Fried Bread Croutons

Step 1: In a Dutch oven, or thick bottom pot, warm olive oil over medium heat to 325°F-350°F.

Step 2: While oil is heating, cut or tear bread into pieces about 2x2" squares.

Step 3: Fry bread squares in batches for 3-5 minutes or until golden brown and crispy. 

Step 4: Toss with salt immediately after frying. Set aside for use in larger recipe.

Sherry Vinaigrette

Step 1: In a small bowl, whisk together sherry vinegar, Dijon mustard, salt and shallot.

Step 2: Slowly drizzle in the olive oil, whisking continuously until the vinaigrette is emulsified.

Step 3: Store cold for service.