Transition to Fall: Caribbean Style Pork Tenderloin with Peach Salsa

This easy to prepare Caribbean Style Pork Tenderloin with Peach Salsa is bursting with flavors and colors.   It's the perfect dish to transition into fall cooking.

Caribbean Style Pork Tenderloin with Peach Salsa

As we roll into October the weather in Los Angeles is still quite warm, but there is a noticeable difference in the air, and the evenings are getting cooler.  It's time to transition our cooking methods and flavors toward fall.

Portk Tenderloin is a protein that is the perfect base for all types of spices. We'll start by using Jerk seasoning to give it some zesty flavor, and then topping it with a peach salsa using late summer ripe peaches.   This gives the dish a bold fruity yet spicy topping that goes perfectly with the pork.

If you haven't cooked a pork tenderloin, don't let that scare you.  It's actually very easy to prepare with a quick sear and a little oven action.  You will wonder why you haven't cooked ir before.  

Enjoy! 

What Ingredients do I need?

• Pork tenderloin
• Caribbean jerk seasoning
• Fresh peaches
• Red bell pepper
• Jalapeno pepper
• Red onion
• Garlic
• Cilantro
• Limes
• Olive oil

Substitutions and Variations

• Change out the peaches for another fruit such as mango, pineapple, or nectarine

• Try a Mexican style dish by using chili lime seasoning on the pork and pico de gallo as the salsa topping

Kitchen Tips and Notes

• Don't forget to trim the silver skin off the pork tenderloin.This piece is tough and chewey and doesn't melt in cooking like fat does and you should remove it before cooking. Here's a how to video.

• Take the pork tenderloin out of the refrigerator and set it on the counter to come to room temperature 30 minutes before cooking.

• Since the pork tenderloin is is so long go ahead and slice it in half for ease of cooking.

• Make sure to preheat your oven as you will be finishing the pork in the oven.

• Cooking method:  sear pork in a skillet, finish cooking in the oven.

• When you sear, leave the meat alone. Don't keep turning it over and over. Allow to brown on one side then turning to the next side. Brown all 4 sides.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Caribbean Style Pork Tenderloin with Peach Salsa

serves 3-4

2 large or 3 medium peaches, chopped and peeled 
1 medium red pepper, chopped
1 jalapeno pepper, seeded and finely chopped
2 tablespoons finely chopped red onion
1 garlic clove, minced
1/8 teaspoon salt

1/8 teaspoon pepper

2 tablespoons fresh cilantro, rough chopped

1 tablespoon lime juice

2 tablespoons olive oil
1 tablespoon Caribbean jerk seasoning
1 pork tenderloin (1 pound)

 

Preheat your oven to 400 degrees. 

Remove the silver skin from the pork tenderloin and trim off any unwanted fat.  Season all side with Jerk seasoning. 

In a skillet over medium high heat add oive oil and allow it to get hot. Add the pork tenderloin and sear it until golden brown. Turn the pork and sear the other side.  Turn the pork on it's sides to sear the sides. The pork will not be cooked through at this point.

Place the pork on a baking sheet and place in the oven.  Cook for 6-8 minutes or until an internal temperature of 155 is reached. Remove from the oven to a cutting board and allow to rest 5-6 minutes. 

Meanwhile, In a small bowl combine the first nine ingredients; set aside. 

1. Slice the pork on a platter and top with salsa. Serve.

Panzanella Salad with Homemade Croutons

Use up all those late summer tomatoes in my Panzanella Salad with Homemade Croutons for a fabulous side salad!

Panzanella Salad with Homemade Croutons

If you love tomatoes you are gonna love this salad.  Juicy ripe tomatoes are the star of this Tuscan dish along with mozzarella cheese, red onion, basil, and the BEST homemade croutons!  This is the perfect dish to use up all your tomato harvest, or take advantage of the late summer tomatoes that are full of flavor available in the stores and farmers markets.  

The other highlight of the dish is the HOMEMADE croutons!  They are really so easy to make you won't believe it.  They soak up the delicious vinaigrette that we will be making and just take this salad to a whole different level.  Remember using the ripest, freshest, and highest quality ingredients (since there aren't many ingredients) for the best tasting salad.

Enjoy!

What Ingredients do I need?

• French bread loaf

• olive oil

• tomatoes - ripe - good types would be Roma, on the vine, or heirloom if you like

• red onion

• fresh basil

• mozzarella - I used "pearls" or "Ciliegine" which are small balls of mozzarella

• red wine vinegar

• garlic

• salt & pepper

Substitutions and Variations

• Add chopped cucumber

• Add roasted or grilled chicken for a main entree salad

• Add salami, procuitto, or ham, or a combination for an Italian Chopped(ish) Panzanella Salad

• Turn this Greek by switching mozzarella for feta, adding cucumber and kalamata olives

• Use heirloom cherry tomatoes for more color

• For a Southern spin make cornbread croutons

• Don't have red wine vinegar?  White wine vinegar, sherry vinegar, or apple cider vinegar will all work well.

Kitchen Tips and Notes

• Make your croutons first.

• Day old bread works best however, I've used fresh French baguette with no problems!

• Croutons can be a Make-Ahead item:  you can make these up to a week head and keep them at room temperature.

• Good breads for croutons:  French Baguette, ciabatta, sourdough (make crispy croutons) Soft bread such as focaccia or sandwich bread will make a softer crouton that may become soggy.

• Don't skip the homemade vinaigrette!  It's light and vibrant and adds tons of flavor to the salad.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Panzanella Salad with Homemade Croutons 

serves 4

Salad:
1/2 loaf French bread or baguette, cut into 1-inch cubes
2 Tbsp olive oil
1/8 tsp salt
4-6 ripe tomatoes, cut into bite-sized pieces
6 oz fresh mozzarella pearls, halved
1/4 of a large red onion, thinly sliced
1/3 cup basil leaves, coarsely chopped


Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, grated
1/2 tsp salt
1/8 tsp black pepper

Preheat your oven to 400 degrees F.   Place the bread cubes on a baking sheet and drizzle with the olive oil.  Toss to coast and then spread all the cubes out in a single layer on the baking sheet.  Bake for 9-12 minutes until toasted.  Remove from oven when golden and set aside to cool.

In a small bowl or mason jar combine your vinaigrette ingredients and whisk or shake until emulsified.  Set aside.

In a large bowl add tomatoes, cheese, red onion, croutons, and chopped basil.  Drizzle with the dressing and toss so all items are coated.  Serve.

Late Summer Peach Pancakes

Give your weekend breakfast pancakes a flavor punch with sweet peaches and cinnamon, for a dish that's scrumptious and one the entire family will enjoy!

Late Summer Peach Pancakes

We are going to slowly ease in to the Autumn food transition since it's technically Autumn this Thursday but in Southern California it is still in the 80's and 90's.  So let's make a dish that has both summer items (peaches) and a bit of fall (cinnamon) in it.  

Pancakes are a go to breakfast for weekends and I thought I would make them a little "fallish" by adding some late summer peaches that are juicy and sweet along with a hint of cinnamon.  This combination is excellent.  The peaches are sliced and added when you are cooking the first side.  The real treasure is that when you flip them the peaches are exposed to the heat and end up tasting like roasted peaches.   Oh My Heavens, especially with the touch of cinnamon to the Great Aunt Grace's buttermilk pancake batter!  You will definitely be missing out if you don't make these pronto.

Enjoy!

What Ingredients do I need?

• Flour - my favorite flour
• sugar
• baking powder
• baking soda
• buttermilk
• cinnamon - you want a good quality spice.  I use this one
• vegetable oil or canola oil - The recipe is from a few generations ago hence the vegetable oil.  I use canola oil.
• egg
• peaches - ripe but not mushy
• butter - used for the skillet or griddle

Substitutions and Variations

• Use whole wheat flour or 1/2 whole wheat and 1/2 all purpose.

• You may use regular milk instead of buttermilk.

• Add a dash of nutmeg.

• Top with whipped cream for a peaches and cream effect.

• Top with powdered sugar instead of syrup.

Kitchen Tips and Notes

• Don't overmix your batter - lumps are fine.

• Preheat your griddle and cook the pancakes on a low temperature.

• When you see bubbles on the tops of your batter it's time to flip.

• Any leftover pancakes can be frozen up to 3 months. Place them individually (don't stack) on a sheet tray to flash freeze for 30 minutes then you can stack them in a freezer bag.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Late Summer Peach Pancakes

small batch: 2-4

1 cup flour

2 Tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup buttermilk

2 Tablespoon vegetable oil

1 egg

1 peach, peeled and sliced into wedges

butter for the pan

In a medium bowl, add flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir to combine. Make a well in the middle and add the oil.

In another bowl whisk together buttermilk and egg.

Add to dry ingredients and mix together until just moistened. Batter will be lumpy.

On a pre-heated cast iron skillet, add a little butter to coat the bottom.  Ladle batter onto skillet for each pancake. Top each pancake with 2-3 slices of peaches.  Cook until golden brown and holes begin to appear on top. Turn on the second side and cook until golden brown.  Serve with extra peach slices and warm maple syrup.