Friends Food Family

Grilled Pork Chops with Balsamic Figs

This year for Mother's Day, Jeff's daughter, Kristen, gave me a cookbook called Summer Food by Paul Lowe, Nina Dreyer Hensley and Jim Hensley. It is such a great recipe book because it uses, for the most part, summer fruits and vegetables. That is perfect for me since walking out to our garden and picking the ingredients for the recipe is so easy. 

During the winter, Jeff and I look up recipes before we head to the grocery store so we can plan our meals for the week. We, like many people, suffer from the "what are we having for dinner tonight? I don't care, whatever you want" syndrome. It takes the stress out of deciding what to make when we get home after a long day.

I pulled out the Summer Food cookbook and looked at a few of the recipes - BBQ Chicken looked tasty as did the Grilled Greek Kebab, but then I saw the Pork Chops with Balsamic Figs. Ah, my weakness...FIGS. I have never been one to eat fresh figs, but I LOVE them. Fig Newtons, Fig Squares, Fig and Arugula Pizza, Fig Jam, Fig Sauces...I think you get it. So, I picked that recipe along with another for a spicy hamburger.

Off to the grocery store and when I got home I realized I bought dried figs instead of fresh. Truthfully, the dried figs worked fine. It also called for balsamic vinegar but we were out so I went to our flavored balsamic vinegars. The peach flavored vinegar paired well with the figs. With four ingredients the figs were cooked, within 10 minutes, and ready to go.

So, I have to tell you, the figs were DELICIOUS! They were so good, I am planning to use this same recipe to create a jam to spread on one of our favorite fig, goat cheese and prosciutto pizza. You could actually use this as a topping on ice cream...that's how good it was. Oh, and the pork chops paired perfectly.

If you are someone who likes a sweet sauce with your pork chops, this combination is delicious. Easy and light, it's perfect summer dish. 

Grilled Pork Chops with Balsamic Figs

Ingredients:

• 1/2 cup of balsamic vinegar, we used a peach flavored balsamic vinegar
• 3 tablespoons of sugar
• 10 dried figs, cut in half
• 1 bay leaf
• 4 large pork chops, it calls for boneless, but we used bone in
• olive oil
• 1/4 teaspoon of red pepper flakes
• salt and pepper for taste

Preparation:

1. Light your grill and get it ready for the pork chops.

2. In a small sauce pan, over medium heat, add the balsamic vinegar and sugar. Bring to a boil.

3. Then add the figs and bay leaf. reduce heat to medium low. Stir occasionally until the mixture reduces and has a thick consistency, about 5-7 minutes. Remove from heat.

4. Rub the 4 pork chops with olive oil. Season with the salt, pepper and red pepper flakes.

5. Place pork chops in center of hot grill and cook 4-5 minutes on each side. Pork temperature should be 140 degrees.

6. Remove from grill, transfer to plates and serve with the balsamic figs.

Serves 4.

Side note: You can grill nectarines and peaches so easily.

1. Cut fruit, brush lightly with oil so they won't stick to the grill.

2. Cook for 3-5 minutes. 

3. Remove from grill and add some flavor with honey, balsamic vinegar, walnuts and/or goat cheese.

Our nectarines have a drizzle of honey and balsamic vinegar.

Chunky Beef and Bean Chili

Friends were coming over to watch the football game (Pats VS Colts) and we needed a hearty one bowl dish for a crowd. A voice in my head kept yelling Chili! Chili! Chili! So, I followed the voices in my head and found a way to adapt a chili recipe for a hearty one dish meal! Made with pork, beef and 4 different types of beans, this is a mild chili and if you want, you can kick it up a notch.

We have quite a few chili recipes on our Friends Food Family site. Everyone's favorite is Al Roker's Spectacular Chili Recipe. It's loaded with beef, sausage and beans. It's an easy recipe that has some heat but we would put it on the milder side of chili. As I was searching for a chili recipe, I googled "the best chili recipes." A number of them rose to the top of the search but the funny thing was the recipe reviews. You may call your recipe "the best" but it better be "the BEST" or people will call you out. I was amazed at how often people will comment on a recipe and make suggestions of how they made it better. Suddenly, I came across Halftime Chili on Bon Appetit's website. As I read through the reviews it was half and half. Half the people liked the recipe, the other half thought it was bland. OK, what if I decide to change it up a bit, maybe add some spicy pork sausage, cut back on the chili pepper, increase the tomato base and add a mixture of beans. What if I did a combination of Al Roker's Chili and this Halftime Chili?

We stopped at the supermarket and picked up a few ingredients. The original chili recipe called for 3 pounds of ground chuck. What if we did 1 pound of ground chuck, 1 pound of hot and spicy sausage and 1-1/2 pounds of stew beef? OK, we took care of the meat portion. What if we chose a number of different beans? Dark red kidney beans, pinto beans, cannellini beads and pink beans could work. We grabbed a bunch of different beans. Increase the tomato base, decrease a few of the spices...I think we are ready to go.

Many times when we are making big soups and stews, we use our 13-1/4 Quart Le Creuset Dutch Oven. We love this pan because it goes into the oven so easily and gives food that slow cooked flavor in half the time. It seals the recipe and gives it an even heat, around the pan versus from the bottom up on the stove. We are making a chili so get out the pan, it's going in the oven.

So, a few tips for this recipe:

1. We cut back on the chili powder by 1 tablespoon. We felt the hot sausage had some spice to it. We weren't sure how "hot" it would be. Feel free to add more heat.
2. We eliminated the jalapeno peppers, too.

If you are someone who likes a mild chili with a little bit of heat, but lots of flavor, this recipe is perfect. If you like a spicier chili, kick it up with some chili powder and consider adding (back) a jalapeno or two.

It took us about 3 hours total time to put together and cook the chili. It was perfect for our gathering, our friends loved the chili. We served it with corn bread as well as sour cream and shredded cheese. I love watching people break up cornbread and add it to the chili. When it comes to chili, people love it many different ways : spicy hot, with beans, without beans, topped with sour cream, mixed with corn bread : bottom line, chili is a great crowdpleaser. Make a batch of chili, you'll have friends for life.

Ingredients for Chunky Beef and Bean Chili

• 2 tablespoons of olive oil
• 1 pound of hot sausage, in bulk
• 1 pound of ground chuck beef
• 1-1/2 pounds of stew beef, cut into 2 inch chunks
• 2 medium onions, chopped into 1 inch cubes
• 8 cloves of garlic, smashed
• 1/2 teaspoon of salt
• 1/4 teaspoon of pepper
• 2 (28 ounce) cans of crushed tomatoes
• 1-1/2 cups of chicken broth
• 1 - 12 ounce bottle of lager (or can of beer)
• 4 tablespoons of chili powder
• 2 teaspoons of cumin powder
• 1 teaspoon of dried basil
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of dried thyme
• 4 - 15 ounce cans of beans, drained - we used white cannellini, pinto, large dark kidney and small red beans. You can use any combination.
• sour cream and shredded cheddar cheese as optional toppings

Preparation:

1. In a large dutch oven, over medium high heat, add the olive oil and then cook the sausage until on longer pink, remove from pan. Add the ground chuck and cook until no longer pink, remove from pan. Add the stew meat and cook on all sides until no longer pink (5-8 minutes.), remove from pan. (I put them into one big dish once they were all cooked.)

2. Reduce heat to medium and add the onions and smashed garlic. Cook for 8-10 minutes or until the onions are translucent and soft.

3. Add all the meat (and juices) back into the pan and stir together for 1-2 minutes. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

4. Add the tomatoes, chicken broth, lager and all the spices. Return the heat to medium high and bring the mixture to a boil. 

5. Cover the pot with a lid and you can place the dutch oven into a 350 degree oven and let cook for 1 hour. Or reduce heat to low and allow to simmer, stirring ocassionally for 1 hour.

6. At the end of 1 hour, add all the beans, stir and return to the oven or to the stove for another hour. Remove from heat.

7. Add additional seasonings for taste - salt/pepper.

8. Allow to rest for 15 minutes. Ladle into bowls and top with sour cream and cheese. 

We served ours with corn bread! Makes enough for 10-12 people.

Ham Chowder with Leeks and Cabbage

We love hearty soups and stews. As the fall and winter weather begins to settle in on New England, Jeff and I begin looking for one pot, comfort food meals that are easy and delicious! This reciepe for Ham Chowder with Leeks and Cabbage fits the menu.

 

A few weeks ago, the Boston Globe featured an article called Chowder for Landlubbers. It showcased three chowder recipes for those who don't like seafood. It was perfect timing as we are always looking for a hearty stew or chili to make on Sunday afternoons, for two reasons...

1. We can start the process earlier in the day, having dinner ready at a reasonable hour.
2. It's football season and when we have friends come over, it's a perfect chowder that's a meal.

We were heading to the grocery store so I grabbed the article and figured I'd pick up the ingredients to one of the dishes. As we looked at the choices - ham, chicken or quinoa, we decided that Ham Chowder with Leeks and Cabbage was perfect. For me, I love any recipe that is chock full of vegetable...unless it is chocolate, which is a whole different story. We grabbed, yukon potatoes, leeks, savoy cabbage, a few ham steaks and we were ready to go.

It took about an hour to get everything together and then it called for a 30 minute resting period, which was perfect. I let the chowder sit until we were ready to reheat it and enjoy the football game. The smell in the house was amazing and I couldn't wait to relax and enjoy a bowl. With friends around the kitchen island, we enjoyed bowls of Ham Chowder with crusty bread, delicious! It was very hearty, as every spoonful brought up potatoes, ham and cabbage. The broth, though it had cream, didn't overpower the flavors in the dish. Having a few extra dishes left at the end of the evening became perfect lunches for the week. Like many soups, stews, chilis and chowders, this tasted better the following day. YUM!

So, as you are heading out this weekend and trying to figure out what you can make for the tailgate gathering or sports event, think hearty dish, think Ham Chowder with Leeks and Cabbage. You won't be disappointed (your guest won't either!)

Ingredients of the Ham Chowder with Leeks and Cabbage:

• 5 slices of applewood smoked bacon
• 1-1/2 pounds of ham steak, cut into 1/2 inch pieces
• 1 large onion, chopped into 1/2 inch pieces
• 1 celery stick, chopped
• 1 large carrot, chopped
• 2 teaspoons of finely chopped (fresh) rosemary
• 2 bay leaves
• 6 cups of chicken broth
• 1-1/2 pounds of mini Yukon or red potatoes, cut into 1/2 inch cubes
• 1/2 pound of savoy cabbage, cut into 1/2 inch slices
• 2 medium leeks, cut in half and then cut into 1 inch pieces
• 1 cup of heavy cream
• 1/2 cup of freshly chopped parsley
• salt and pepper 

Preparation:

1. In a large soup pot, over medium heat, cook the bacon until crispy, remove and break into small pieces, set aside.

2. Pour off and reserve half the bacon fat, return the pot to the medium heat and begin cooking the ham until it begins to brown slightly, about 8-10 minutes. Remove the ham and set aside.

3. Pour the reserved bacon fat into the pot and add the onions, carrots, celery, rosemary and bay leaves. Add 1/2 teaspoon of salt, stir the vegetables and cover for 10-15 minutes or until the vegetables are softened. 

4. Add the potatoes and chicken broth, turning the heat to medium high. Once there is a strong simmer, reduce heat to medium low and cover. Simmer for 8 minutes.

5. Add the leeks and cabbage and continue to simmer, covered, until the potatoes begin to soften, about 8 minutes.

6. Remove 1-1/2 cups of vegetables with a bit of broth. Puree or blend the mixture and then pour it back into the pot. 

7. Turn off the heat and add the ham and heavy cream. Stir and then adjust the taste with salt and pepper. Let the chowder rest for 30 minutes.

8. Gently reheat chowder over medium heat. Do not allow the mixture to boil. Before serving, remove the bay leaves and adjust taste with salt and pepper. 

9. Stir in the parsley and ladle into bowls. Top with crumbled bacon and enjoy. When ready, refill your bowl. It's that good!

10. Savor each spoonful! Feeds 6-10 people.

Written by Tricia White

Slow Cooker Mustard Barbecued Pulled Pork Sandwiches with Grapefruit Coleslaw

I've been meaning to get this recipe posted, I guess I'm just suffering from writer's cramp. 

And I shouldn't be having difficulty writing this post because this sandwich is really good! We served these delicious pulled pork sandwiches for last year's Super Bowl game when the New England Pats got CRUSHED. In the midst of the depression of the game and the excitement of the food, I didn't get to take pictures and before I knew it, the food was gone and the plates were empty.

We wanted to serve pulled pork sandwiches for the Super Bowl and started looking through our many cookbooks. Jeff came across this recipe, Slow Cooker Mustard Barbecued Pork in the Southern Living 2012 Annual Recipes Cookbook. It was under the Slow Cooker Winter Barbecue and it had some great suggestions for side dishes. We figured we'd give it a try. Getting the pork ready for the slow cooker was very easy, and very yellow. The first time we made it, I kept looking at the pork butt sitting in the slow cooker with the mustard glaze (yes, bright yellow). I'm not a big mustard fan. I will use mustard in recipes because I understand the importance of the flavor in a dish, but to put it on a sandwich...I'll pass. I kept thinking that the mustard would overwhelm the dish, but it didn't. It makes the dish very flavorful. You get hints of the mustard and the sweet and sourness of the other ingredients which allow the entire dish to balance perfectly. 

Now, how about some grapefruit coleslaw to go on that mustard barbecued pulled pork? When we found the pulled pork recipe, there was a recipe for three different types of coleslaw: Simple Slaw, Lone Star Slaw (with the grapefruit) and Lowcountry Slaw (made with simple slaw, 1 cup of sliced pickled okra and 2 tablespoons of pickled okra juice). I definitely wanted something different and the Lone Star Slaw was calling me. It was perfect for the pulled pork. It had a sourness from the grapfruit, yet, the sweetness of the cabbage gave it balance. I kept thinking, this is going to be amazing on the pulled pork.

It's time to put the sandwich together.

Jeff makes these amazing rolls which we butter glaze and sprinkle with a mixture of kosher salt, sugar and dill. That was our roll of choice and one of these days, I will blog about the rolls. So, until then, grab a sandwich roll of choice and place some of the mustard barbecued pulled pork on the bottom bun half. Make sure you dip the pork in the wonderful sauce. Place a heaping spoonful of grapefruit coleslaw on top and cover with the bun top. Grab with both hands and take a big bite. OK, I'll wait until you finish and can take a big deep breath to comment on the deliciousness of your sandwich.

Wasn't that good? (Just nod...) I told you. 

(So, quickly check the recipe ingredients and get your pork butt in the slow cooker...you still have time to enjoy this for Super Bowl Sunday!) And may the best team win!

Ingredients for Slow Cooker Mustard Barbecued Pulled Pork

1/3 cup of brown sugar, firmly packed
2-1/2 teaspoons of kosher salt
1-1/2 teaspoons of garlic powder
1-1/2 teaspoons of paprika
1 teaspoon of onion powder
1/2 teaspoon of ground red pepper
1 (4- to 5-lb.) bone-in pork shoulder roast (Boston butt)
1 cup of yellow mustard
1/3 cup of honey
1/4 cup of apple cider vinegar
1-1/2 teaspoons of Worcestershire sauce

Preparation:
1. Mix the first 6 ingredients together. Rub this brown sugar mixture over the roast; place the roast in a lightly greased 6-qt. slow cooker.
2. Whisk together the mustard, honey, vinegar and Worcestershire sauce. Pour mustard mixture over the top of the roast.
3. Cover and cook on the low setting for 8 to 10 hours (or on the high setting for 4 to 6 hours) or until meat shreds easily with a fork.
4. Let stand 15 minutes. Shred pork with a fork; stir until sauce is incorporated.

Ingredients for Lone Star Grapefruit Slaw
Simple Slaw
1/4 cup of apple cider vinegar
1/4 cup of canola oil
2 tablespoons of mayonnaise
1 tablespoon of honey
1/2 teaspoon of kosher salt
1/4 teaspoon of pepper
1/4 teaspoon of celery seeds
1 (16-oz.) package of shredded coleslaw mix

Preparation:
1. In a small bowl. mix together all the ingredients but the coleslaw mix.
2. Once well blended, add to the coleslaw mix.

Stop here if you only want a simple coleslaw.
If you would like to make the Lone Star Grapefruit Slaw version, add the following -

1/2 teaspoon of grapefruit zest
2 tablespoons of fresh grapefruit juice (which you can obtain after sectioning the grapefruit)
1 grapefruit, sectioned
3/4 cup of pecans, chopped and toasted
1 tablespoon of fresh cilantro, chopped

Mix and refrigerate until ready to serve.

Basil Rubbed Pork Chops with White Peach-Blue Cheese Salad and Toasted Walnuts

There are upsides and downsides to having a food blog. The variety of food we serve on a regular basis is amazing. We have tried so many different recipes from American and Italian to Asian and Greek...and everything in between. Jeff and I make so many different recipes that sometimes it is hard to keep track. Our family will say it is wonderful because they try so many different types of meals, dishes and desserts. The downside is that we might only try the recipe once or we haven't had time to post the recipe and lose track of it. For the 350+ recipes we have posted, there are probably another 100+ that we haven't completed.

Last week, my daughter was reminiscing about a recipe we made last summer that had grilled peaches and blue cheese. I was saying to Jeff that I don't remember blogging about the dish, but I remember it vividly because it was delicious. But now, where was the recipe?

Last night, we were looking for pork chop recipes when Jeff opened Bobby Flay's Grill It Cookbook and low and behold, Basil Rubbed Pork Chops with Nectarine-Blue Cheese Salad and Toasted Pine Nuts. YES, we found the recipe and it won't get away this time. Looking at what we had available in the house, white peaches were going to have to make due as well as some toasted walnuts VS pine nuts since the last of the pine nuts made pesto for Ravioli with Chicken and Pesto. 

This is such an easy recipe since there is no marinading time and everything was ready for the grill in 15 minutes. The olive oil and the basil rub keep the pork chops moist and flavorful. NOTE: Make sure to cover them with foil and let them rest before serving. As for the white peaches, they were amazing and the toasted walnuts and honey complemented the blue cheese. Pork, peaches, honey, blue cheese - what a delicious combination.

Truthfully, I could grill peaches and serve them with honey and walnuts anytime. Since I have grilled peaches on my mind...just a little side note - Wouldn't grilled peaches with honey and toasted walnuts taste amazing with a scoop of ice cream? OK, discussion for another blog!

Looking for something easy for dinner? Here's your shopping list:

pork chops, peaches (or Nectarines), blue cheese, basil, honey, walnuts

Tell me what you think? Now that I have captured the recipe, this is a keeper!

Adapted from Bobby Flay's Basil Rubbed Pork Chops with Nectarine-Blue Cheese Salad and Toasted Pine Nuts.

Ingredients:

4 boneless pork chops - 1 inch thick
16 basil leaves, thinly slice half of the leaves, 8 left whole/8 sliced into ribbons
4 tablespoons of olive oil
kosher salt and black pepper, to taste
4 white peaches, halved and pitted
4 ounces blue cheese, crumbled (about 1 cup)
2 tablespoons of honey
1/3 cup of chopped walnuts, toasted

 Preparation:

1. Bring a charcoal grill or gas grill to high heat.

2. Take 8 of the whole basil leaves and rub the chops on both sides. Brush the chops with 2 tablespoons of oil. Sprinkle with salt and pepper. If they are around 1-inch thick, cook for about 3 minutes a side. Remove from grill, tent loosely with foil and let rest for 5 minutes.

3. Coat the halved nectarines with rest of the oil. Set cut side down on the grill and cook for 2 to 3 minutes, or until caramelized but not blackened. Flip and cook for another minute or so, until slightly soft.

4. Plate the chops. Place two nectarine halves on each plate and top with blue cheese, walnuts, and thinly sliced basil. Drizzle with the honey.

5. Season with salt and pepper to taste.

Dig in and enjoy!

Pork and Ricotta Meatballs in a Tomato Sauce

Spaghetti and meatballs. That's a common request at many households but asking for spaghetti and meatballs and getting spaghetti and meatballs are really two different things. (As seen above...)

It's really meatballs and sauce or meatballs and gravy to be correct. We have made many different variations of this recipe and always go back to the basics...some ground beef or pork, onions, garlic, eggs, bread crumbs, spices and parmesan cheese.

When Jeff went looking for one of our favorite recipes, Two different recipes, one great meal, he came across this recipe for Pork and Ricotta Meatballs in a Tomato Sauce from Food and Wine. As I was reading the recipe, I thought ricotta in the meatballs sounded different, but what about the onions and garlic? Was this meatball recipe going to taste good with fennel and crushed red pepper? How were spicy meatballs going to taste with a rather plain tomato sauce?

I saw the fennel seeds and crushed red pepper and thought this may not become a family favorite. We had a friend who used to make meatballs that were loaded with fennel and sometimes, that was all you could taste. The trick to any combination of herbs and spices is to enhance but not overpower the main ingredient.  Instead of using the herbs (fennel and crushed red pepper) as is, I decided to crush them further with a mortar and pestle, figuring that would mellow the flavor. I also like the meat mix of pork, veal and beef when making meatballs, it gives a firm but soft consistency. Today, many supermarkets carry it as a meatloaf mix. 

The ingredients came together quickly with the use of the food processor. The meatballs were a little wet but don't be concerned, they brown up nicely. Once the meatballs were cooked, we added the tomatoes. We found there wasn't much liquid so we added two additional cans of fire roasted, diced tomatoes.

Two hours later, this mixture was bubbling and the smell was heavenly. I grabbed a meatball and sliced it in half. I tasted the results and it was delicious. Moist and flavorful but not overbearing with the herbs. Then I went in for a better taste of the sauce...PERFECT! The flavor from the juices of the meatballs gave a perfect balance to the flavor of the sauce. We served it with homemade bread (which we will go into in the future) and it was a hit. Everyone in the family loved the dish. Because we doubled the recipe, we froze the remaining half and took it out last night for a quick dinner. The sauce tasted even better and the meatballs we still soft and flavorful...they melted in your mouth.

It's Saturday, think about a nice Sunday sauce and leftovers to freeze. C'mon, let's enjoy some spaghetti and meatballs!

Ingredients:

1/2 pound sliced white bread, crusts removed and bread cut into 1/2-inch dice (4 cups)
1 1/2 pounds meatball/meatloaf mix - beef, pork and veal
3 ounces thickly sliced pancetta, ground
3 large eggs, lightly beaten
2/3 cup ricotta cheese (5 ounces)
1/4 cup chopped flat-leaf parsley
1 teaspoon dried oregano, crumbled
1/2 teaspoon fennel seeds, chopped
1/4 teaspoon crushed red pepper
3/4 teaspoon of kosher salt
1 28-ounce cans peeled Italian tomatoes, crushed
2 15-ounce cans of diced tomatoes, we used fire-roasted
Freshly ground pepper
2 tablespoons shredded basil
1/2 cup freshly grated Pecorino Romano cheese

1 pound of your favorite pasta, cooked according to instructions 

Preparation:

Preheat the oven to 400°.
Place fennel seed, oregano, red pepper flakes and salt, into a mortar and grind with a pestle until fennel and red pepper are crushed. In a food processor, pulse the bread to coarse crumbs. Place in large bowl. Place pancetta in food processor and pulse until ground. Add to bread crumbs.
Add the pork, pancetta, eggs, ricotta, parsley, and ground ingredients. Mix well. Shape into 24 meatballs, using about 3 rounded tablespoons of the mixture for each. Transfer the meatballs to an oiled medium roasting pan.

Roast the meatballs in the oven for about 30 minutes, or until firm and just beginning to brown. Using a spatula, loosen the meatballs from the bottom of the pan. Add the crushed and diced tomatoes to the pan. Lower the oven temperature to 325° and cook uncovered for about 2 hours, or until the sauce is very thick and the meatballs are very tender; turn the meatballs once or twice during cooking. 

Taste and season with salt and pepper. Transfer the meatballs and tomato sauce to a large platter. Garnish with the basil and Pecorino cheese. Serve with your favorite pasta.

Epicurious' Pork Tenderloin with Tomato - Peach Compote

When we go grocery shopping, we try and figure out what our dinner recipes will be for the week. It is the one meal that has many mouths to feed. It's also the one meal which we get the most phone calls, "Hi Mom, what's for dinner?"

Many times we look at pork recipes but some how seem to move past them. I think it's because growing up I ate pork chops or a pork loin, every other week. My fond memories were finding enough applesauce to run the pork through so I wouldn't choke on the dry meat. Saw dust best describes the taste and texture of what I ate. Back then, pork was somewhat "overcooked". Today, we have a better understanding of seasoning, cooking to a slightly lesser degree and allowing meat to rest. It enhances the flavor as well as the experience.

Jeff found this recipe from Epicurious called Pork Tenderloin with Tomato-Peach Compote. It looked pretty easy, not many ingredients and we did have a bunch of great garden tomatoes. Cooking the pork to slightly under 160 degrees (which was my mother's favorite number, plus some!) will definitely give you that juicy tasting pork. Taking the time and allowing the meat to rest for 10 minutes helps, too.

The compote was delicious. A bit of sweet and sour which was much better than traditional applesauce and pulled the entire dish together. After everyone got their first serving (6 people), we had a bit of pork left but was definitely short on the compote, then again, I still have that bad habit of drenching my pork in sauce. I enjoyed the compote!

As we eat delicious dishes like this, it makes me want to cook more pork recipes. It's hard to get past eating certain foods which bring back childhood nightmares. Whether it's under cooked chicken or overcooked pork, trying new and tasty dishes will hopefully fade those food memories.

What is your nightmare food?

Pork Tenderloin with Tomato-Peach Compote

Ingredients:

4 cloves of garlic
1 tablespoon of chopped peeled ginger
1 teaspoon of curry powder
2 (3/4-pound) pork tenderloins
2 tablespoons of canola oil
1 medium yellow onion, chopped
3/4 pound of fresh tomatoes, cut into 1-inch pieces
1 peach, chopped
2 teaspoons of fresh thyme, chopped
1 teaspoon of sugar

Preparation:

Preheat oven to 425°F with rack in middle.

Mash garlic, ginger, curry powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a paste using mortar and pestle. Rub all over pork.

Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Brown pork on one side, about 5 minutes, then turn over and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making compote.

Add onion to skillet (handle will be very hot) and sauté over medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peaches and sauté until just softened, 3 to 4 minutes. Stir in thyme and sugar.

Slice pork and serve with compote. Jasmine rice is a great complement for this dish.