1-2 yellow peaches or nectarines, quartered or cut into thick slices
Coat the tenderloin with olive oil, then sprinkle with salt. Roll the tenderloin in the herbes de Provence and set aside at room temperature for 30 minutes. Prepare your grill for high direct heat on one side, and low heat on another side. A tenderloin is thick on one end and thin on the other. You will want to cook the thinner end on the cooler side of the grill while the thicker end is on the hot part on the grill. Grill the tenderloin until until a meat thermometer inserted into the center of the thickest part reads 140°F, about 5 minutes per side. Remove and let rest while you cook the peaches.
Paint the peaches with a little olive oil and grill on high direct heat for 1-2 minutes per side, just enough to get some good grill marks. Slice the tenderloin into 1/4-inch pieces and drizzle any juices released from the cutting the meat over them. Serve hot with the peaches.
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https://www.justfarmed.com/wp-content/uploads/2016/07/Herbed-Grilled-Pork-Tenderloin-with-peaches.jpg364520Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-18 10:54:132016-07-18 10:54:13Herb Grilled Pork Tenderloin and Peaches
Carrots and Potatoes Roasted with Onions and Garlic
5 large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
4 medium potatoes, cut into bite-sized chunks
1 medium onion, cut into eighths
2 cloves garlic, diced
6 tablespoons butter, melted
salt & pepper
Preheat oven to 425 degrees. Combine carrots, potatoes, onion and garlic with melted butter in 8×8″ square glass pan. Season generously with salt and pepper, toss. Cover pan with aluminum foil and bake for 45 minutes. Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-18 10:52:452016-07-18 10:52:45Carrots and Potatoes Roasted with Onions and Garlic
Peel and slice potatoes about 1/8 inch thick or thinner. Slice onion thinly. In a large frying pan on medium-high heat, melt butter, add olive oil. Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally. Serve hot with your meal.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-18 10:51:482016-07-18 10:51:48Fried Potatoes and Onions
Herb Grilled Pork Tenderloin and Peaches
Herb Grilled Pork Tenderloin and Peaches
Coat the tenderloin with olive oil, then sprinkle with salt. Roll the tenderloin in the herbes de Provence and set aside at room temperature for 30 minutes. Prepare your grill for high direct heat on one side, and low heat on another side. A tenderloin is thick on one end and thin on the other. You will want to cook the thinner end on the cooler side of the grill while the thicker end is on the hot part on the grill. Grill the tenderloin until until a meat thermometer inserted into the center of the thickest part reads 140°F, about 5 minutes per side. Remove and let rest while you cook the peaches.
Paint the peaches with a little olive oil and grill on high direct heat for 1-2 minutes per side, just enough to get some good grill marks. Slice the tenderloin into 1/4-inch pieces and drizzle any juices released from the cutting the meat over them. Serve hot with the peaches.
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Carrots and Potatoes Roasted with Onions and Garlic
Carrots and Potatoes Roasted with Onions and Garlic
Preheat oven to 425 degrees. Combine carrots, potatoes, onion and garlic with melted butter in 8×8″ square glass pan. Season generously with salt and pepper, toss. Cover pan with aluminum foil and bake for 45 minutes. Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.
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Fried Potatoes and Onions
Fried Potatoes and Onions
Peel and slice potatoes about 1/8 inch thick or thinner. Slice onion thinly. In a large frying pan on medium-high heat, melt butter, add olive oil. Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally. Serve hot with your meal.
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