I have been meaning to post this recipe for a few days as part of The W.H.O.L.E. Gang’s Friday Foodie Fix Ingredient of Peaches this week, but as usual, time (and life) have had other plans for me. One of the biggest reasons for my delay in posts is that the iPad version of my iPhone and iPad App (Cook It Allergy Free) was finally approved by Apple on Thursday. This has been a process of patience for me while waiting for this news. The iPad version was ready for submission shortly after the iPhone version (which was approved in May), but since iPad applications are still relatively new to Apple, they have been working out their own kinks in the approval process, and thus we had to re-submit the App multiple times with minor requested changes before we were finally approved last week. Once approved, I had a laundry list of to-do’s to make sure all was ready for sales. Although, I have purposely not discussed the App on my blog, I will do a post on it one of these days, just to show you some of the screen shots and give you a better idea of what my special project is all about!
The other reason for my post slacking is that I was eagerly preparing for a visit from Heidi Kelly – Adventures of a Gluten Free Mom – and her family as they passed through Arizona. Heidi and I had an amazing time together, and all of our boys (including the husbands) really hit it off. I will expand on the meal and the happenings with the Kelly clan in another post though.
But, alas, the house is quiet. All of my boys are at the movies and I have some time to sit peacefully, so….. on with an easy summer recipe that requires hardly any ingredients and will have you in and out of the kitchen fast.
The other night when I looked around my kitchen, I was at a total loss as to what to make for dinner. I was feeling totally un-inspired to make anything fancy or exotic. I wanted something quick and easy, with only a few ingredients. My eyes zeroed in on an avocado, a couple of peaches, and a red onion. In the fridge, I had some fresh dill, and a pork tenderloin that needed to either be cooked or enter into my freezer re-location program. I like to marinate my pork, so I decided a concoction of some fig balsamic vinegar, a little bit of honey, some salt, and a splash of white wine would do the job for about thirty minutes.
Once I got the pork marinating, I threw together the avocado, the peaches, and the red onion for a nice light salsa as an accompaniment to the meat. I reserved a little of the balsamic marinade that I did not add to the pork, and reduced it on the stove top for about ten minutes while the pork was cooking. Once the pork and sauce were done, I assembled everything and … poof. Dinner. Done. The recipe below could not be easier and if you are not a pork fan, make it with chicken and you are good to go.
Pork Tenderloin with Peach Avocado Salsa and a Balsamic Fig Reduction Sauce (Gluten Free, Dairy Free, Nut Free, and Egg Free)
1 1/2 pound pork tenderloin
3/4 cup fig infused balsamic vinegar (a good plain balsamic works just fine, as well)
1/4 cup honey (or maple syrup)
1/4 cup white wine (a good port wine or sherry will work fine too)
1/2 teaspoon celtic sea salt, divided
1 Avocado, diced
2 peaches, sliced
1 red onion, finely chopped
2 Tablespoons fresh dill, chopped
Additional salt and pepper, to taste
1. Preheat oven to 375 degrees. Place pork in a re-sealable ziplock bag. In a bowl, combine balsamic vinegar, honey, white wine, and half of the sea salt. Whisk to combine, then pour half of the mixture over the pork to marinate for about thirty minutes. Pour the remaining mixture into a small saucepan to reduce for your sauce later.
2. While pork is marinating, combine the avocado, peaches, red onion, dill, and other half of sea salt in a bowl. Set aside.
3. Remove pork from marinade and place pork in a small roasting pan. Pour remaining marinade from bag over pork, then cover pan with foil. Roast for 15 minutes, covered. Then remove foil and roast uncovered for another 5-10 minutes, or until internal temperature is about 150 degrees (for a nice juicy piece of meat). Please NOTE: The National Pork Board suggests cooking to a final internal temperature of 160 degrees, which can be achieved by cooking to 155 degrees and removing the tenderloin from the oven to rest 10 minutes (the temperature will rise several degrees). I just prefer mine a little on the pinker side – shhh!
4. During the last few minutes of cooking the pork, bring the reserved balsamic mixture to a boil, then turn down the heat to a low simmer and, stirring regularly, let it reduce to about half (usually five to ten minutes) – just watch closely so it does not burn (the sugars in the honey and alcohol can burn quickly if you are not careful). Do this right before the meat is done – if you do it too early, the sauce will thicken too much as it cools.
5. Slice the pork into thin medallions, pour a little of the salsa over it, then drizzle it all with the reduced balsamic sauce and enjoy!
And, in case you missed my post full of tips on how to overcome many of the mishaps that can occur in gluten free and allergy free baking, go check it out and find out how to become an amazing chef in the allergy free kitchen!
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