As you probably know, pork plays well with fruit, especially fresh peaches. Paired with spices, this Simply Recipes dish really brings together the floral notes from the herbs and the smoky goodness of the pork and peaches.
Herbes de Provence is a mixture of dried herbs typical of the Provence area of France. The mixture in this dish has chervil, basil, rosemary, tarragon, garlic, lavender, marjoram, savory, thyme and parsley. This somewhat floral herb mixture works great with the peaches and the pork. If you don’t have Herbes de Provence, you can use an Italian herb seasoning, or any favorite combination of dried herbs, salt, and pepper. Pre-blended jars of Herbs de Provence can be found in the spice section of your grocery store.
INGREDIENTS
1 pork tenderloin
Olive oil
1 teaspoon kosher salt
1 Tbsp. Herbes de Provence
1-2 yellow peaches or nectarines, quartered or cut into thick slices
DIRECTIONS
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 o the grill.
Grill the tenderloin 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 serve hot with the peaches. Couscous would make a nice starch to serve alongside this tasty meat dish.
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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 Lehman2013-07-30 21:39:392013-07-30 21:39:39Herb Grilled Pork Tenderloin and Peaches
Purple Potato, Sweet Onion and Cubanelle Hash with Fried Eggs
A great dish for a lazy weekend morning, it’s
the perfect combination of ingredients that will cure any ailment
INGREDIENTS
1/2 pound potatoes, diced into uniform ½ inch cubes
1/2 medium white sweet onion, diced
1 garlic clove, finely diced
1-2 cubanelle peppers, diced into ½ inch cubes
2 large eggs
½ teaspoon Kosher salt
Freshly Ground Black Pepper
Olive oil
Chives or Parsley, chopped, for garnish
DIRECTIONS
Place a large non-stick skillet or cast iron skillet over medium high heat. Add about 2 tbsp olive oil. When oil is hot, add potatoes and stir occasionally until potatoes start to brown. Add kosher salt and pepper. Add onions and continue mixing occasionally until potatoes start to crisp and onions start to color. Add peppers. Reduce heat to medium. Continue cooking stirring occasionally until potatoes are crispy and tender inside, onions are caramelized and peppers are soft.
Heat a second nonstick pan to medium high. Crack egg and cook to your liking. Spoon potato mixture onto plate. Top with fried egg and garnish with chopped chives or parsley.
Drink Pairing:
Freshly squeezed orange or grapefruit juice, or a spicy Bloody Mary, would go nicely with this home-style dish.
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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 Lehman2013-07-30 21:38:192013-07-30 21:38:19Purple Potato, Sweet Onion and Cubanelle Hash with Fried Eggs
This recipe from cupcakeproject.com takes the essence of cobbler and turns it into a treat that you don’t need a fork to enjoy. They are moist and rustic – the cupcakes won’t look identical and the peach chunks poking out of the sides and tops of some of the cupcakes will give them a definite homemade look.
INGREDIENTS
1 1/2 C flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 C unsalted butter, room temperature
3/4 C brown sugar
1/4 C sugar
2 eggs
1/2 C sour cream
1 tsp. vanilla extract
1 1/4 C peaches, roughly chopped (about 2 medium-sized peaches)
DIRECTIONS
With a fork, whisk flour, baking powder, and baking soda in a bowl. Beat butter and sugars in a large bowl for 1 minute until light and fluffy. Beat in eggs, sour cream, and vanilla extract until blended. Mix in flour mixture. Fold in peaches. Fill cupcake liners 1/2 full. Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
Optional Crumb Topping:
If you like your muffins, pies, or oatmeal with crumb topping, you can follow this recipe and add it to the top of your cupcakes. You can bake the crumb topping separately and put it on top of frosting on top of your cupcake, or you can bake it on top of your cupcake all at once.
Using your hands, mix equal parts brown sugar and flour with half as much unsalted butter (e.g. 1/2 C brown sugar, 1/2 C flour, 1/4 C butter). It should stick together and form crumbs.
Spread the mixture onto a baking sheet lined with parchment paper or top muffins with crumb mixture before baking.
Bake topping alone at 350 F for 20 minutes or follow cupcake baking instructions. Crumble on top of frosted cakes and cupcakes.
Herb Grilled Pork Tenderloin and Peaches
Herb Grilled Pork Tenderloin and Peaches
As you probably know, pork plays well with fruit, especially fresh peaches. Paired with spices, this Simply Recipes dish really brings together the floral notes from the herbs and the smoky goodness of the pork and peaches.
Herbes de Provence is a mixture of dried herbs typical of the Provence area of France. The mixture in this dish has chervil, basil, rosemary, tarragon, garlic, lavender, marjoram, savory, thyme and parsley. This somewhat floral herb mixture works great with the peaches and the pork. If you don’t have Herbes de Provence, you can use an Italian herb seasoning, or any favorite combination of dried herbs, salt, and pepper. Pre-blended jars of Herbs de Provence can be found in the spice section of your grocery store.
INGREDIENTS
DIRECTIONS
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 o the grill.
Grill the tenderloin 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 serve hot with the peaches. Couscous would make a nice starch to serve alongside this tasty meat dish.
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Purple Potato, Sweet Onion and Cubanelle Hash with Fried Eggs
Purple Potato, Sweet Onion and Cubanelle Hash with Fried Eggs
A great dish for a lazy weekend morning, it’s
the perfect combination of ingredients that will cure any ailment
INGREDIENTS
DIRECTIONS
Place a large non-stick skillet or cast iron skillet over medium high heat. Add about 2 tbsp olive oil. When oil is hot, add potatoes and stir occasionally until potatoes start to brown. Add kosher salt and pepper. Add onions and continue mixing occasionally until potatoes start to crisp and onions start to color. Add peppers. Reduce heat to medium. Continue cooking stirring occasionally until potatoes are crispy and tender inside, onions are caramelized and peppers are soft.
Heat a second nonstick pan to medium high. Crack egg and cook to your liking. Spoon potato mixture onto plate. Top with fried egg and garnish with chopped chives or parsley.
Drink Pairing:
Freshly squeezed orange or grapefruit juice, or a spicy Bloody Mary, would go nicely with this home-style dish.
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Peach Cobbler Cupcakes
Peach Cobbler Cupcakes
This recipe from cupcakeproject.com takes the essence of cobbler and turns it into a treat that you don’t need a fork to enjoy. They are moist and rustic – the cupcakes won’t look identical and the peach chunks poking out of the sides and tops of some of the cupcakes will give them a definite homemade look.
INGREDIENTS
DIRECTIONS
With a fork, whisk flour, baking powder, and baking soda in a bowl. Beat butter and sugars in a large bowl for 1 minute until light and fluffy. Beat in eggs, sour cream, and vanilla extract until blended. Mix in flour mixture. Fold in peaches. Fill cupcake liners 1/2 full. Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
Optional Crumb Topping:
If you like your muffins, pies, or oatmeal with crumb topping, you can follow this recipe and add it to the top of your cupcakes. You can bake the crumb topping separately and put it on top of frosting on top of your cupcake, or you can bake it on top of your cupcake all at once.
Using your hands, mix equal parts brown sugar and flour with half as much unsalted butter (e.g. 1/2 C brown sugar, 1/2 C flour, 1/4 C butter). It should stick together and form crumbs.
Spread the mixture onto a baking sheet lined with parchment paper or top muffins with crumb mixture before baking.
Bake topping alone at 350 F for 20 minutes or follow cupcake baking instructions. Crumble on top of frosted cakes and cupcakes.
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