While savoring the summer days, make good use of your barbecue while you can. Meals made on our grill, picnics in the park, dining al fresco, fresh fruit and ice cream desserts are the best parts of summer! And we are determined to get in as many of these simple pleasures as we can!
Pork is a meat that works so well with fruity flavors. We often lean towards apples but there are so many more options.
Bursting with flavor, this peach glazed pork tenderloin is simple enough for a weekday dinner yet fancy enough to serve to guests. Pork tenderloin is the leanest cut of pork there is. But that doesn’t mean it’s dry, in fact when cooked correctly tenderloin is super tender and juicy. It’s also very budget friendly. The secret to keeping the meat from drying out is cooking it until the center is very light pink instead of white. Use a meat thermometer! Stop baking or cooking about 5 degrees before the final temperature because meat continues to cook for a few minutes after removing from heat. Plus let rest for several minutes before cutting. All those steps together make for a tender cut of pork.
This pork tenderloin is an interesting meal in that it not only has a peach glaze brushed over it, but a simple stuffing of parmesan with herbs and Dijon on the inside of the meat for some added flavor.
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Grilled Pork Tenderloin w/ Peach Glaze
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Instructions
Glaze
Whisk all ingredients together, seasoning to taste with salt & pepper. (Glaze can be made a day in advance, covered & kept refrigerated. Bring to room temperature before using.)
Stuffing
In a small bowl, combine panko, cheese, herbs, garlic & pepper. Set aside.
Tenderloin
Remove silverskin. Butterfly pork tenderloin. With a meat mallet, pound tenderloin until it is an even thickness throughout. On the cut side, spread meat evenly with 2 Tbsp Dijon mustard. Sprinkle stuffing over the meat & smooth out. Starting at the long side, roll meat, enclosing the stuffing on the inside. Use toothpicks or metal skewers to hold meat together while it cooks.
Grilling
Heat the grill to high. Set aside a few Tbsp of peach glaze for brushing the cooked pork at the end.
Brush pork with oil, then sprinkle with salt & pepper. Grill 5-6 minutes per side to sear. Lower heat to medium high. Every 3 minutes, brush with more glaze & flip, for 15 minutes. From start to finish, total grilling time should be 25 - 27 minutes.
Use an instant read thermometer to check the temperature. Take the tenderloin off the grill when it reaches an internal temperature of 145 F.
Remove the pork from the grill, brush with the reserved peach glaze & let rest for 10 minutes to let the juices settle in & the meat cook just a bit more.
Remove skewers & slice into 1/2-inch thick slices & arrange on serving platter. Serve immediately.
Here on the Canadian prairies we have a native berry called a ‘Saskatoon’. These berries are very special …. the kind of special that only comes once a year.
Saskatoon berries look much like blueberries, but in fact are part of the rose family which includes apples, cherries, plums and of course roses. Saskatoons ripen in late June or early July. They grow in many conditions from sea level to mountain peaks and are less picky about soil conditions than blueberries. Trying to explain their flavor to anyone who has never tasted them is difficult and elusive. They’re sweet, dense, rich, seedy, slightly blueberryish, more almondish, a bit apple-y, dusky and deep. Like I said …. difficult to explain!
Throughout North America, saskatoon berries have a variety of names including: prairie berry, service berry, shadbush or juneberry.
Saskatoon berries work equally good in sweet treats as well as savory recipes. This pork tenderloin entrée is a good example of the latter.
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Honeyed Saskatoon Balsamic Pork Tenderloin
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Votes: 3
Rating: 5
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Instructions
Tenderloin/Stuffing
In a small bowl, combine panko crumbs, Parmesan, thyme, oregano, garlic & pepper.
Remove silverskin from tenderloin & 'butterfly'. Place meat between 2 sheets of plastic wrap & pound, making it all the same thickness. Spread mustard evenly on flattened cut side & top with 'stuffing'.
Preheat oven to 375 F. Starting with the long side, carefully roll the tenderloin as opposed to just folding it over.
Place a rack in a shallow roasting pan & lay a piece of foil on top creating sides for it. Lightly oil center of foil; place tenderloin on it & brush with Fig Balsamic Olive Oil Vinaigrette or just use olive oil. Roast for about 45 minutes until just a hint of pink remains.
Saskatoon Chutney
In a small saucepan over low heat, add 1 tsp oil & sauté green onions & ginger for a couple of minutes. Add honey, water, cider vinegar, cornstarch & salt; mix well. Add saskatoons; bring to a simmer & cook until chutney thickens slightly.
Slice roast tenderloin into medallions about 1-inch thickness. Pour some chutney onto serving platter; place sliced tenderloin medallions on top & drizzle with remaining chutney.
I can not remember anyone in our family ever having a birthday that wasn’t celebrated. Mom would make a meal that the ‘birthday person’ especially enjoyed, ending it with a gloriously decorated birthday cake.
After a family rendition of the ‘Happy Birthday’ song, you would blow out your candles on the cake. In the cake were 5 surprises mom had inserted before icing the cake.
Each item had a meaning and they went like this:
- A toothpick – you will marry or be a carpenter
- A button – you will become a seamstress or a tailor
- A nickel – you would be middle class
- A dime – you would be rich
- A penny – you would be poor
Such special family memories!
Today, March 24, is the birthday of my brother, Tony. The only son in the family, it seemed quite unique that his birthday came in the middle of the same week as my parents birthdays.
‘HAPPY BIRTHDAY, TONY’! Enjoy your day as we celebrate you with love.
I would like to post a special meal today from my Ebook for
Wild Blueberry Balsamic Pork Tenderloin
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Wild Blueberry Balsamic Pork Tenderloin
The fruity sauce enhances the meat's flavor as well as making a beautiful presentation for a special meal.
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Votes: 1
Rating: 5
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Instructions
-
Preheat oven to 350 F.
2. In a food processor, place bread slice & pulse slightly; add Parmesan cheese & spices. Pulse another couple of seconds.
3. 'Butterfly' tenderloin & pound making it all the same thickness. Spread mustard evenly on flattened cut side; top with crumb mixture.
4. Starting with the long side, carefully roll the tenderloin as opposed to just folding it over.
5. Place a rack in a shallow roasting pan & lay a piece of foil on top creating sides for it. Lightly oil center of foil; place tenderloin on it & brush with Fig Balsamic Olive Oil Vinaigrette or just use olive oil.
6. Roast for about 45 minutes or until meat thermometer reaches 160 F. & just a hint of pink remains. (If you prefer it to be done a little more, roast another 8-10 minutes).
7. In a small saucepan over low heat, place blueberries, garlic & honey & stir until mixture begins to boil & thicken.
8. Stir in balsamic vinegar. Bring sauce to a boil & allow to reduce slightly to become the consistency of honey.
9. Slice tenderloin about 1-inch thick. Pour some sauce onto serving platter; place sliced tenderloin medallions on sauce & drizzle with remaining sauce.
