Island Pork Tenderloin with Blueberry-Watermelon Salsa

This is one of those recipes that is easy enough to whip up on a weeknight but unique enough to serve to company.  I've made it a couple of times and varied up the salsa depending on what fruit I have available.

For the first iteration of this recipe, I made a Pineapple-Citrus salsa but this time we had a whole watermelon and at least 5 pounds of blueberries (from blueberry picking the other weekend) so Blueberry-Watermelon salsa it was.  Delicious, and a perfect compliment to the caribbean flavors going on with the pork.

You can double the recipe for two pork tenderloins to serve 6-8.  For the salsa, substitute whatever fruit you have on hand:  pineapple and tangerine work great, or try grapefruit and naval oranges.

Island Pork Tenderloin with Blueberry-Watermelon Salsa
serves 3-4
liberally adapted from Gourmet (as found on Epicurious)

1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/2 teaspoon cinnamon
1/4 teaspoon smoked paprika
1 tablespoon dijon mustard
(1) 1 1/4 lb pork tenderloin
1 tablespoon extra virgin olive oil

Blueberry-Watermelon Salsa, recipe below


Preheat oven to 400 degrees F.

In a small bowl, combine the first 7 ingredients.  Rub the mustard all over the pork tenderloin to coat.  Then, coat the pork tenderloin with the spice rub.

In a 12-inch oven-proof skillet, heat the olive oil over medium-high heat until hot and sear the pork tenderloin on all sides, 3-4 minutes per side.  Transfer the skillet into the oven and roast 15-25 minutes until the internal temperature registers 145 degrees in the center.  Remove the skillet from the oven, tent the pork with aluminum foil and allow to rest for 10 minutes to allow the juices to redistribute (and the internal temperature of the pork will rise to 160 degrees).  Slice pork and serve topped with the salsa.

Blueberry-Watermelon Salsa
serves 3-4

1/2 cup blueberries
1 cup diced watermelon (1/2'' dice)
1/4 cup diced red bell pepper
2 tablespoons sliced green onions
1 tablespoon lime juice
1 tablespoon minced jalapeno
1 tablespoon minced cilantro
salt and pepper, to taste

In a medium bowl, combine all of the ingredients for the salsa and season with the salt and pepper.  Refrigerate one hour or more and serve on top of the pork.

dinner is served, with turnip "fries" and salad

Island Pork Tenderloin with Blueberry-Watermelon Salsa

This is one of those recipes that is easy enough to whip up on a weeknight but unique enough to serve to company.  I've made it a couple of times and varied up the salsa depending on what fruit I have available.

For the first iteration of this recipe, I made a Pineapple-Citrus salsa but this time we had a whole watermelon and at least 5 pounds of blueberries (from blueberry picking the other weekend) so Blueberry-Watermelon salsa it was.  Delicious, and a perfect compliment to the caribbean flavors going on with the pork.

You can double the recipe for two pork tenderloins to serve 6-8.  For the salsa, substitute whatever fruit you have on hand:  pineapple and tangerine work great, or try grapefruit and naval oranges.

Island Pork Tenderloin with Blueberry-Watermelon Salsa
serves 3-4
liberally adapted from Gourmet (as found on Epicurious)

1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/2 teaspoon cinnamon
1/4 teaspoon smoked paprika
1 tablespoon dijon mustard
(1) 1 1/4 lb pork tenderloin
1 tablespoon extra virgin olive oil

Blueberry-Watermelon Salsa, recipe below


Preheat oven to 400 degrees F.

In a small bowl, combine the first 7 ingredients.  Rub the mustard all over the pork tenderloin to coat.  Then, coat the pork tenderloin with the spice rub.

In a 12-inch oven-proof skillet, heat the olive oil over medium-high heat until hot and sear the pork tenderloin on all sides, 3-4 minutes per side.  Transfer the skillet into the oven and roast 15-25 minutes until the internal temperature registers 145 degrees in the center.  Remove the skillet from the oven, tent the pork with aluminum foil and allow to rest for 10 minutes to allow the juices to redistribute (and the internal temperature of the pork will rise to 160 degrees).  Slice pork and serve topped with the salsa.

Blueberry-Watermelon Salsa
serves 3-4

1/2 cup blueberries
1 cup diced watermelon (1/2'' dice)
1/4 cup diced red bell pepper
2 tablespoons sliced green onions
1 tablespoon lime juice
1 tablespoon minced jalapeno
1 tablespoon minced cilantro
salt and pepper, to taste

In a medium bowl, combine all of the ingredients for the salsa and season with the salt and pepper.  Refrigerate one hour or more and serve on top of the pork.

dinner is served, with turnip "fries" and salad

Roasted Pork with Butternut Squash

As I mentioned in my last post, since Brian's return home we have been enjoying some delicious meals together.  This was the second dinner I cooked for Brian, and we enjoyed it every bit as much as the Salmon Tacos with Creamy Guacamole of the night before.

Another recipe inspired by September's issue of Cooking Light, this one showcased the heartier, Fall flavors that both Brian and I enjoy, but of course I can never leave a recipe alone so this version adds garlic and omits potatoes, since I didn't have any.  This meal came together quickly and I served up a simple mixed greens salad and some sauteed kale with garlic on the side.

Roasted Pork with Butternut Squash
serves 2
adapted from Cooking Light

2 cups chopped, peeled butternut squash (1 1/2 to 2 inch chunks)
2 tablespoons olive oil, divided
2 teaspoons chopped fresh thyme, divided
2 teaspoons chopped fresh sage, divided
salt and pepper
1 lb pork tenderloin, trimmed of any excess fat
1/4 cup dry white wine or Sherry
2 cloves garlic, chopped

Preheat oven to 425 degrees.  In a baking dish lined with aluminum foil, toss butternut squash with 1 tablespoon olive oil and add 1 teaspoon of the fresh thyme, 1 teaspoon of the fresh sage and season with salt and pepper, tossing to coat all pieces evenly.  Roast vegetables in the oven for 30 minutes, turning the pieces over after 15 minutes.

While the squash is roasting, heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.  Season the pork tenderloin with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.  Add pork tenderloin to the hot pan and sear on all sides, about 4-5 minutes total.  Deglaze the pan with the white wine or sherry and add the chopped garlic and remaining 1 teaspoon each of sage and thyme, using a wooden spoon to stir up any brown bits.  Transfer skillet into the 425-degree oven and roast for 12 minutes or until the internal temperature of the pork reaches 145 degrees.  Remove skillet from oven once desired level of doneness is reached and cover pan with aluminum foil to allow it to rest for 5 minutes or until squash is ready.  Slice pork and serve with accumulated sauce/juices alongside the roasted squash.

We thought the sauteed kale made a great side-dish and really complimented the fall-flavors of the pork and squash.  We also enjoyed this dinner with a glass of locally-produced Chateau Soleil Chardonnay from Florida Estates Winery that I had picked up a couple of weeks ago.  C'est bon!

Roasted Pork with Butternut Squash

As I mentioned in my last post, since Brian's return home we have been enjoying some delicious meals together.  This was the second dinner I cooked for Brian, and we enjoyed it every bit as much as the Salmon Tacos with Creamy Guacamole of the night before.

Another recipe inspired by September's issue of Cooking Light, this one showcased the heartier, Fall flavors that both Brian and I enjoy, but of course I can never leave a recipe alone so this version adds garlic and omits potatoes, since I didn't have any.  This meal came together quickly and I served up a simple mixed greens salad and some sauteed kale with garlic on the side.

Roasted Pork with Butternut Squash
serves 2
adapted from Cooking Light

2 cups chopped, peeled butternut squash (1 1/2 to 2 inch chunks)
2 tablespoons olive oil, divided
2 teaspoons chopped fresh thyme, divided
2 teaspoons chopped fresh sage, divided
salt and pepper
1 lb pork tenderloin, trimmed of any excess fat
1/4 cup dry white wine or Sherry
2 cloves garlic, chopped

Preheat oven to 425 degrees.  In a baking dish lined with aluminum foil, toss butternut squash with 1 tablespoon olive oil and add 1 teaspoon of the fresh thyme, 1 teaspoon of the fresh sage and season with salt and pepper, tossing to coat all pieces evenly.  Roast vegetables in the oven for 30 minutes, turning the pieces over after 15 minutes.

While the squash is roasting, heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.  Season the pork tenderloin with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.  Add pork tenderloin to the hot pan and sear on all sides, about 4-5 minutes total.  Deglaze the pan with the white wine or sherry and add the chopped garlic and remaining 1 teaspoon each of sage and thyme, using a wooden spoon to stir up any brown bits.  Transfer skillet into the 425-degree oven and roast for 12 minutes or until the internal temperature of the pork reaches 145 degrees.  Remove skillet from oven once desired level of doneness is reached and cover pan with aluminum foil to allow it to rest for 5 minutes or until squash is ready.  Slice pork and serve with accumulated sauce/juices alongside the roasted squash.

We thought the sauteed kale made a great side-dish and really complimented the fall-flavors of the pork and squash.  We also enjoyed this dinner with a glass of locally-produced Chateau Soleil Chardonnay from Florida Estates Winery that I had picked up a couple of weeks ago.  C'est bon!

The other white meat...

I'm a huge fan of pork tenderloin. When prepared right its so moist, flavorful and tender, not to mention inexpensive and easy to find at any grocery store. Being out here in eastern NC, you can't take quality ingredients for granted and you can't always hope to find unusual ingredients or obscure cuts of meat either. That being said, I have noticed that when I go to the grocery store there are usually at least 4 or 5 different varieties of marinated pork tenderloin and you can only find a plain, unseasoned one if you're lucky. I have never tried a pre-marinated pork tenderloin so I can't say anything good or bad about them, but I like to season my food myself so I know exactly what is going into it and I don't add any preservatives or chemicals...I like my food to be all-natural.

Well, recently I came across this recipe for Balsamic Garlic Crusted Pork Tenderloin and since I already had all of the ingredients except the pork tenderloin itself, I bookmarked the page and planned to make it last week. Can I just tell you I am SO GLAD I made this!! The marinade came together quickly and easily and the flavor was phenominal. I wouldn't change a single thing. I marinated the pork for about 24 hours so on the day I planned to cook and serve it, my job was simple: sear it and roast it. According to the recipe, you could also grill the pork (and that was my initial plan, but B decided he didn't feel like grilling after he got home from a very long day at work) but the oven directions are spot-on. I will say that I didn't read the recipe very carefully so I didn't notice that the original recipe makes enough marinade for two pork tenderloins. Since I was only preparing one (as its just B and myself) I would ordinarily have halved the recipe for the marinade but luckily it didn't matter in the least. It worked out fine for one tenderloin but I'm sure there would have been plenty for two. Anyhow, I do hope you give this recipe a try, I'm sure you will love it as much as we did. And as B says when he REALLY likes something, "You should add this one to the recipe box!"

I served the pork tenderloin with steamed asparagus, oven roasted curry cauliflower and a loaf of homemade bread. You could serve it with anything or nothing and it would still be amazing.

Balsamic Garlic Crusted Pork Tenderloin

Adapted from the recipe originally posted here

4-5 garlic cloves, finely minced
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each) - I used one pork tenderloin (about 1.7 lbs)
2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you have the time, marinate overnight in a large ziploc plastic bag, or as long as you can even if its just a few hours.

Grill preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:
Preheat oven to 400 degrees.
Heat canola oil in a large, heavy saute pan or cast iron skillet over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes per side.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing, covered with a sheet of aluminum foil.

The other white meat...

I'm a huge fan of pork tenderloin. When prepared right its so moist, flavorful and tender, not to mention inexpensive and easy to find at any grocery store. Being out here in eastern NC, you can't take quality ingredients for granted and you can't always hope to find unusual ingredients or obscure cuts of meat either. That being said, I have noticed that when I go to the grocery store there are usually at least 4 or 5 different varieties of marinated pork tenderloin and you can only find a plain, unseasoned one if you're lucky. I have never tried a pre-marinated pork tenderloin so I can't say anything good or bad about them, but I like to season my food myself so I know exactly what is going into it and I don't add any preservatives or chemicals...I like my food to be all-natural.

Well, recently I came across this recipe for Balsamic Garlic Crusted Pork Tenderloin and since I already had all of the ingredients except the pork tenderloin itself, I bookmarked the page and planned to make it last week. Can I just tell you I am SO GLAD I made this!! The marinade came together quickly and easily and the flavor was phenominal. I wouldn't change a single thing. I marinated the pork for about 24 hours so on the day I planned to cook and serve it, my job was simple: sear it and roast it. According to the recipe, you could also grill the pork (and that was my initial plan, but B decided he didn't feel like grilling after he got home from a very long day at work) but the oven directions are spot-on. I will say that I didn't read the recipe very carefully so I didn't notice that the original recipe makes enough marinade for two pork tenderloins. Since I was only preparing one (as its just B and myself) I would ordinarily have halved the recipe for the marinade but luckily it didn't matter in the least. It worked out fine for one tenderloin but I'm sure there would have been plenty for two. Anyhow, I do hope you give this recipe a try, I'm sure you will love it as much as we did. And as B says when he REALLY likes something, "You should add this one to the recipe box!"

I served the pork tenderloin with steamed asparagus, oven roasted curry cauliflower and a loaf of homemade bread. You could serve it with anything or nothing and it would still be amazing.

Balsamic Garlic Crusted Pork Tenderloin

Adapted from the recipe originally posted here

4-5 garlic cloves, finely minced
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each) - I used one pork tenderloin (about 1.7 lbs)
2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you have the time, marinate overnight in a large ziploc plastic bag, or as long as you can even if its just a few hours.

Grill preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:
Preheat oven to 400 degrees.
Heat canola oil in a large, heavy saute pan or cast iron skillet over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes per side.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing, covered with a sheet of aluminum foil.