Alright, so this recipe only has a couple things fresh from the garden but it is peach season and Jim had pork tenderloin so I decided on something that would merge the two. I found this little inspiration on rockrecipes.com and (of course) reworked it a little. The biggest change I made was to the peaches, I wanted to make a little sweet and tart side to the spicy pork, I called it a salsa because mainly I had no idea what to call it. I don’t know what it is but sweet goes so well with pork and the thyme makes for a perfect hint of freshness.
Prep Time: 30
Cook Time: 15
For the Peach Salsa:
2 large peaches, halved, pitted but not peeled
1/4 tsp coarsely ground black pepper
½ cup balsamic vinegar split in two
1 tsp fresh thyme leaves
Half of a red onion – sliced and caramelized
For the pork tenderloin:
1 pounds pork tenderloin
1/2 tsp cinnamon
1/4 tsp fresh ginger grated – ginger root freezes really easily and can be grated when frozen too
1/4 tsp nutmeg
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp garlic powder
Directions:
Half and slice the onion and caramelize. Place the peach halves, cut side up in a shallow dish, sprinkle with pepper and spoon the balsamic vinegar over them making sure the pit spaces are filled turn them occasionally face down and over again.
Mix together all the spices, salt, pepper and garlic powder. Rub over the entire surface of the pork tenderloin and let it sit in the fridge while the peaches marinate.
Marinate the peaches for 15 minutes. Cook for just a few minutes on a lightly oiled grill.
Grill the pork over medium high heat, turning to cook on all sides, until the internal temperature of the tenderloin reaches 150 – 160 degrees on a meat thermometer.
Allow the cooked tenderloin to rest at room temperature for 5 minutes before slicing and serving with the grilled peaches.
Dice the peaches and keep warm separate from the onions until the pork is ready. When the pork is done then toss the peaches with the onions, thyme and a tsp of balsamic vinegar.
Quotes from the Farmer
This was a very well rounded meal with lots of flavors hitting at multiple levels. It has inspired me to plant some peach trees and be able to pull straight from the garden. The benefit of having a perennial food forest is when you get to mature trees there is very little maintenance and you can have fresh fruits for years. Peaches are a bit lower maintenance than apples. My brother and sister in law bought a peach tree and planted it in the yard of their new home when they moved in. That’s a great way to start with perennial edibles; one tree at a time.
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