Spiced Pork Tenderloin with Grilled Peaches and Arugula Salad

INGREDIENTS

• 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

DIRECTIONS

1. Combine shallot and vinegar in a small bowl and set aside.
2. Preheat an ovenproof grill pan over medium heat. Brush peach slices with olive oil and season with salt and pepper. Grill until softened, 1 to 2 minutes per side.
3. Rub pork with olive oil and Chinese 5-Spice Powder and season with salt and pepper. Grill over medium-high heat for 15 minutes, turning every 2 minutes, until internal temperature reaches 145°. Cover tightly with aluminum foil and let sit 10 minutes.
4. In a large bowl, combine arugula, shallots and vinegar, peaches, and remaining 3 tablespoons olive oil, then season with salt and pepper.
5. Slice pork into ¾" slices and arrange on salad.