Time to celebrate the last days of the season by welcoming the late-summer produce – peaches, plums, nectarines and tomatoes
A visit to the farmer’s market at this time of year is a beautiful thing: the kaleidoscope of colour, the fresh, earthy aroma of just-picked produce, the boxes and baskets overflowing with the season’s gems… a delight to the senses. You may already know I just love peaches, plums and nectarines. I wait all year for their arrival in local stores. Good news, these flavourful fruits are at their peak right now, ranging from dark purple sweet to crimson red tart, fuzzy pink and crisp orange. Slice them, roast them or just bite into their juicy goodness, the perfect late-summer treat.
I’ve already shared lots of amazing recipes on The Blog using fresh local produce: Summer Nectarine Pie, Raspberry and White Chocolate Tart, and Rainbow Zucchini Salad with Blueberries, just to name a few. This time we’re not going to roast or bake these gems, we’re going to serve them all tossed together in a fresh salsa that’s the perfect complement to grilled meat.
OMG this rub… so smoky, spicy and delicious! Marinating meat before grilling really helps to tenderize and add flavour, if you have the time. A rub is super-fast, instant flavour… pow!
- 1 – Ontario Pork Tenderloin
- 1 Tbsp chili powder
- 1 Tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp cinnamon
- 2 Tbsp canola oil
- 1 EACH peach, plum and nectarine, diced
- 1 tomato, seeded, diced
- ½ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeno pepper, minced (optional)
- 1 Tbsp lime juice
- salt and pepper to taste
- Preheat grill to medium-high.
- Mix all rub ingredients together in a small bowl.
- Butterfly the tenderloin by slicing lengthwise, deep into the meat but not all the way through. Spread meat apart and flatten into one thinner piece.
- Place pork tenderloin on a plate and dry with paper towel. Pour 1 Tbsp of oil over top. Sprinkle half the rub over top and press into meat. Turn tenderloin over, pour 1 Tbsp of oil over top and sprinkle with remaining rub, pressing into meat.
- Cook tenderloin on grill for 6-8 minutes per side or until internal temperature is 71ºC. Remove from grill and allow to rest for 5 minutes.
- Combine all ingredients of Fresh Salsa in a bowl and toss to mix well.
- Serve pork tenderloin sliced on a platter with lots of Fresh Salsa.
This post is sponsored by the awesome folks at Ontario Pork. Thanks in advance for supporting the great brands that support EIEO.