On Bacon Spinach Salad
This recipe brings together the perfect harmony of savory, sweet, and tangy flavors for a truly memorable meal. Juicy pork tenderloins, wrapped in smoky bacon, are seasoned with a bold spice rub and roasted to tender perfection. The natural sweetness of caramelized peaches and onions, paired with a rich maple-orange glaze, balances beautifully with the fresh spinach and crumbled feta. A drizzle of Olio Piro and aged balsamic adds a touch of elegance, making this dish as visually stunning as it is delicious. Whether served family-style or presented on a platter, it’s an impressive and flavorful addition to any gathering.
Ingredients
2 pork tenderloins, about 1 lb each
6 slices bacon
6 peaches, sliced and pits removed
1/2 red onion, cut into slices
2 tsp pickling spices
1/2 cup fresh orange juice
1/2 cup sugar
1/2 cup maple syrup
1/4 cup apple cider vinegar
3 Tbsp soy sauce
2 Tbsp Olio Piro. plus extra for serving
2 Tbsp brown sugar
1 tsp garlic powder
10 ounces fresh spinach leaves
1/3 cup feta cheese (French feta, if available)
1 Tbsp 25 year aged Straveccio Bonini Balsamic
Spice rub for pork:
2 Tbsp dark brown sugar
1 Tbsp smoked Spanish paprika
2 tsp garlic powder
2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
Instructions: Preheat oven to 325 degrees. Trim any visible fat off pork tenderloins and season liberally with the spice rub, pressing it into the meat.
Instructions
Slice the peaches and onion and put in a saucepan. Place the pickling spices in a cheese cloth or tea strainer and add to the saucepan. In the same pan, combine orange juice, maple syrup and vinegar. Bring the mixture to a simmer over medium-high heat. Reduce heat and simmer 5 minutes, watching carefully so it does not boil over. After 5 minutes of simmering, turn off heat and let cool.
While peaches are simmering, fry bacon in an oven-safe cast iron pan or casserole dish with high sides. Once bacon is cooked to your liking, remove to a plate and set aside. Immediately add pork tenderloins to the hot pan drippings and brown on all sides.
Mix soy sauce, Olio Pirot., brown sugar, and garlic powder and pour over the pork, deglazing the pan and scraping up any of the juices and bits from the bottom of the pan. Place the pan into your pre-heated oven and cook for 20 - 30 minutes until pork is cooked through, turning once halfway through cooking. Remove pan from the oven and place the pork on a cutting board. Let rest.
While pork is resting, add fresh spinach to the hot pan drippings and give a stir so that some of the leaves wilt but others remain intact. Slice the pork and add on top of the spinach. Remove pickling spices and spoon peaches and onion mixture over the spinach (the remaining pickling juices can be used as a salad dressing or marinade for another time). Crumble the bacon and feta on top of the pork and drizzle with the balsamic glaze. Finish the dish with a healthy dollop of Olio Pirot. and some freshly ground pepper. Serve in the pan family style or on a platter for a fancier presentation.
Wendy Pregiato is a passionate home chef dedicated to creating delectable dishes in a simple and approachable manner. Her love for sharing these culinary creations with her local community is at the heart of her work. Wendy showcased her talent on the Food Network show Outchef’d, where she not only competed against renowned Chef Marc Murphy but emerged victorious! She teaches cooking classes across Westchester County, NY, and is the founder of The Winning Kitchen with Wendy as well as the Eastchester Eats and Eastender Eats Facebook communities.
