With Eric’s family at our cottage we enjoyed the last long weekend of the summer doing yoga, windsurfing and kayaking. Eric taught his little brother Evan the finer points of cooking and carving rotisserie chicken, while his Dad whipped up a batch of his world famous scalloped potatoes. This was the first time a guest arrived with a mandolin in his bag, and we were glad he did!
|Budding surgeons at work!|
At this point in the season, it is hard to beat Ontario’s produce, and it seems one of the benefits of our long cool summer has been a crop of outstanding peaches. Grilling peaches further coaxes out their sweet juicy flavour, and makes this summertime salsa a delicious accompaniment to grilled pork tenderloin. With Rainier cherries you get the sweet-tart cherry flavour without the red juices dominating the mixture.
Grilled Peach Salsa
6 just-ripe peaches, (preferably freestone) halved and skinned
2 tablespoons olive oil
I pint Rainier cherries
½ cup wild blueberries
1 shallot, minced
1 small jalapeno pepper, minced
Juice of 1 lime
1 tablespoon honey
3 tablespoons chopped fresh cilantro leaves
salt and pepper, to taste
Heat the barbecue on MEDIUM HIGH and toss the red peppers on the grill while it preheats. Turn the peppers until they are charred on all sides, then set let cool before peeling. Chop coarsely and set aside.
Reduce the temperature to MEDIUM LOW. Toss the prepared peach halves in olive oil, and lay them on the grill. Cook, turning every 2 minutes until heated through and slightly softened with some caramelized grill marks, 8 minutes in total. Meanwhile, place the cherries on the grill and cook for about 5 minutes, until softened and juicy. Remove all the fruit to a cutting board and chop into bite-sized pieces, being careful to remove all cherry pits. Place the prepared peppers and fruit in a medium bowl and add the remaining ingredients. Let stand, covered, at room temperature for 1 hour to allow the flavours to develop.
With such a flavourful salsa on the side, just a very simple marinade is needed. Even salt, pepper and a little oil would work, but we whipped together this easy combination:
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
1 clove garlic, minced
1 teaspoon grated fresh ginger
¼ cup vegetable oil
Toss together in a flat glass dish and add the pork tenderloin, turning to coat. Let stand for up to 12 hours in the refrigerator, or for up to ½ hour on the counter. Either way, let the meat come up to room temperature before grilling.
Preheat the barbecue and set to MEDIUM LOW. Understanding that the pork filets have 3 sides around the perimetre, lay the pork tenderloins on a 45 ° angle and cook for 3 minutes per side, turning twice on the same 45°, then flip to the opposite 45° angle and continue cooking 3 minutes per side turning 2 more times for a total of 18 minutes. Move the meat to a carving board, cover with aluminum foil and a tea towel, and let rest for 10 minutes before carving. Pork can be cooked to much lower temperatures than previously recommended, with pink meat being not only acceptable, but much more tender and juicy.
Carve into thick slices and serve with the peach salsa on the side.