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Jul
25
2010

Peach Avocado Salsa with Pork Tenderloin and A Balsamic Reduction

Gluten Free Allergy Free Peach Salsa

This post is linked to:
Friday Foodie Fix
Slightly Indulgent Tuesday and

Gluten Free Wednesdays.

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.

Gluten Free Allergy Free Pork Tenderloin with Balsamic Reduction

Pork Tenderloin with Peach Avocado Salsa and a Balsamic Fig Reduction Sauce (Gluten Free, Dairy Free, Nut Free, and  Egg Free)

Ingredients:

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

Directions:

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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27 Comments
  1. On July 26, 2010 Lexie said

    This looks divine. Especially something my husband would LOVE! His birthday is in a couple of weeks. Great photo, too. And so glad your app is ready for the i-pad. Now I just need to get me one! Ha!

    • On July 26, 2010 Kim said

      Hey Lex! Thanks so much! This is one of those super easy recipes.
      We are actually contemplating doing an iPad giveaway on the blog to celebrate the iPad approval. I will keep you posted!!!
      By the way, are you back from vacation?

  2. On July 26, 2010 Shirley @ gfe said

    I told you I was smitten when I saw your tweet last night! Looks fabulous. I love how pork tenderloin and a few quality ingredients can make a girl look like a kitchen goddess, don’t you? :-)

    Congrats on the iPad app approval! Very, very cool!

    I’m so happy that you and Heidi and your families got together and all hit it off–love that! Connections are what makes this world go ’round. ;-)

    Hugsss,
    Shirley

    • On July 26, 2010 Kim said

      Thanks so much, Shirley! Yes, I love how sometimes my easiest recipes garnish the biggest compliments when I am entertaining. I always think to myself, “if they only knew how easy it was….” lol! Thanks for the iPad kudos. After all of the work on that part of the project, I was beginning to get nervous that it would never see the light of day!
      And, yes, we really had a great time with Heidi and her family. It got me even more excited for IFBC!!

  3. On July 28, 2010 Celiacs in the House said

    Gorgeous food photography and I wouldn’t mind eating either.
    Wendy

  4. On July 28, 2010 Linda said

    Congrats on the app! Your pictures look delicious. I love the flavor combinations. And that’s great that you got together with Heidi. Sounds like fun.

    • On July 28, 2010 Kim said

      Thanks, Linda! Heidi and I had a great time together, as did all of the kids. It was a fun visit and great to finally meet her.

  5. On July 29, 2010 Chelsey said

    Hello, what a gorgeous dinner. I imagine this being juicy and fresh. Gotta love the bounty summer brings to our kitchens.

    • On July 29, 2010 Kim said

      Hi Chelsey! Thanks so much! Yes, it was so juicy! And the kids ate every and asked for more, which is always a bonus!!
      i always get so sad when summer comes to end and the local seasonal produce changes away from these great light meals!

  6. On July 30, 2010 Aubree Cherie said

    I just wanted to let you know I added this recipe to my favorite recipes from last week post. Peaches and avocado’s are two of my favorite things, combining them sounds just too good to be true :)

    ~Aubree Cherie

    • On July 30, 2010 Kim said

      Hey Aubree! Thanks so much! So excited to be added to your Favorite Recipes List! It is so appreciated! ;0)

  7. On August 3, 2010 Cristina said

    That balsamic fig reduction vinegar/sauce must be amazing and the peach avocado salsa is welcoming any time…it takes the place of a salad. Beautiful meal and edible photography!

    • On August 3, 2010 Kim said

      Thanks Cristina! The added bonus is that the kids will eat every bit of a meal like this, especially when they get to dip each bite in the reduction sauce! LOL

  8. On August 13, 2010 Heide m. said

    Great recipe, love the photo!

  9. On September 3, 2010 Jessica said

    Beautiful pictures and yummy recipe! :)

  10. On July 12, 2011 B B said

    Fabulous recipe! Made it as the first meal I ever cooked for my new gluten free love interest! He loved it! Soooooo easy, beautiful colorful presentation and fantastic taste. Thank you for sharing!

    • On July 14, 2011 Kim-Cook It Allergy Free said

      Hi Barbara!! I am just so thrilled that you liked the Tenderloin and Salsa!! And I cannot thank you enough for coming back and sharing what you thought! It truly makes my day to receive comments like this!! And how wonderful of you to cook gluten free for your new love!~
      Cheers!
      Kim

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