Pork Tenderloin with Strawberry Nectarine Relish


This delicious, decidedly summer meal is oh so simple and healthy. Using just a handful of whole food ingredients, you can create a beautiful dish bursting with summer color and flavor.

I served with a salad and pearl couscous – simple perfection. I recommend an ovenproof skillet (I use my cast iron), but I also give instructions if you don’t have one available. Enjoy!

Pork Tenderloin with Strawberry Nectarine Relish
Recipe Type: Entree
Author: Q&DK
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 6-8
  • 1 tbsp. olive oil
  • 2 pork tenderloins (about 1 lb. each) – or a large 2 lb. tenderloin
  • 1/2 cup beef or chicken broth (or plain water)
  • 2 nectarines, diced
  • 1/2 cup diced strawberries
  • 1 tbsp. fresh parsley, minced
  • 2 tbsp. orange juice
  • 1-2 tsp. honey or agave
  1. Preheat the oven to 325 degrees. Using a large ovenproof skillet, heat the olive oil over medium-high heat. Brown each side of the tenderloins in the skillet, about 1 minute per side. Add the broth (or water) into the skillet with the tenderloins. Transfer the ovenproof skillet to the oven. (If your skillet is not ovenproof, you could transfer the pork to a Dutch oven or a rimmed baking sheet. The broth is added before placed in the oven.)
  2. Cook the tenderloins for 45 minutes at 325 degrees – meat should reach 165 degrees. Take out of the oven and let rest 10-15 minutes. Slice and serve with the relish.
  3. To make the relish (I do this while the pork cooks) – Combine the nectarine, strawberries, parsley, orange juice, and honey in a medium bowl. Stir to combine. Taste and adjust as needed; some may want it sweeter than others. I also added a dash of salt.



5-Ingredient Ginger-Honey Pork Tenderloin

pork tenderloin

Hi guys! I hope your 2014 has gotten off to a good start. Last week we had extremely cold temperatures for a place that is called Hotlanta. Then, torrential downpours and a 60 degree increase in temps. The weather is testing us, yes she is. But, like always … the sun returns and I celebrated by trying to get outdoors as much as possible even though I had a lot of house cleaning/catching up to do this weekend.

What about you? Crazy weather in your parts? 2014 going well?

If 2014 hasn’t gone as hoped so far, things will get better. And you know what makes everything better? A good dinner. Yes, indeed.

Any recipe that contains only 5-ingredients is sure to catch my eye. Then, you add ginger, lemon, and honey – literally 3 of my favorite ingredients and I know I will love the dish.  This is quick, easy, and healthy. I made this on the outdoor grill, but you can also cook this with an indoor grill pan. No matter the method, cook until a meat thermometer registers 145 degrees and let rest 5 minutes before serving.

5-Ingredient Ginger-Honey Pork Tenderloin
Author: Cooking Light Jan/Feb 2012
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4
  • 1 tbsp. grated peeled fresh ginger (I used more, but I LOVE ginger – go with your preference)
  • 3 tbsp. honey or agave
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. reduced sodium soy sauce
  • 1 (1 pound) pork tenderloin, trimmed
  1. Combine ginger, honey, juice, and soy sauce in a bowl, stirring until smooth. Heat a grill pan over medium-high heat, and coat with cooking spray. Alternatively, oil the grates and heat an outdoor grill to medium-high.
  2. Sprinkle pork with freshly ground salt and pepper. Using a basting brush, brush the pork with the sauce. Add the pork to the grill pan or to the outdoor grill and cook until the pork reaches 145 degrees, about 15 minutes. Turn once half-way through and baste frequently with the sauce. (Use all the sauce as basting during cooking, do not pour on cooked pork to prevent raw meat contamination).
  3. Once cooked, move to a cutting board and let rest 5 minutes. Slice and serve.
Serving size: 3 ounces Calories: 178 Fat: 2.7g Saturated fat: 0.8g Carbohydrates: 14g Protein: 24.1g Cholesterol: 74mg


Thai Ground Pork Salad (Thai Larb)


I was surprised to find myself fall in love with salads while vacationing in Thailand.  Yes, salads.  I thought I would be eating noodle dishes galore, but I found the most delicious salads almost everywhere we went.

The salads are not what you would typically expect from an American salad … lettuce, toppings, etc.  Instead, larb (or laab) dishes were made with some type of minced meat, vegetables, fresh herbs, and chili peppers.  What I loved about the salads was the contrast in flavor and brightness of each dish.  Whether it was pork, chicken, or fresh fish, the soft and succulent meat contrasted so nicely with the sweetness and acidity of fish sauce, chili peppers, and lime juice. Then add the earthy sparkle of fresh herbs and the crunch of peanuts … yes!  One bite of a Thai salad encapsulates so many of my favorite flavors and textures.

And to top it off, these dishes are very easy to put together on a busy weeknight (score!), healthy, and feel light and bright on the tummy. I’m not exactly sure what that means to you, but they make me feel light even when I eat a huge plate. Does that make sense? Try it and you will see. You can also easily substitute the pork for chicken, turkey, fish, tempeh … you get the picture. I usually serve with Boston lettuce leaves to wrap. In Thailand they were often served with a side of rice and raw vegetables. Yum. yum. yum.


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Thai Ground Pork Salad (Thai Larb)
Recipe Type: Salad
Cuisine: Thai/Laos
Author: Adapted, Food and Wine
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4
  • 2 limes, 1 juiced and 1 cut into wedges for serving
  • 2 tablespoons Asian fish sauce
  • 1 teaspoon light brown sugar
  • 1 teaspoon Sriracha (chile sauce), or to taste
  • Olive/vegetable oil
  • 2 garlic cloves, minced
  • 2 small shallots, minced
  • 1 large jalapeño or serrano pepper, seeded and minced
  • 2 pounds ground pork
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped mint
  • 1/2 cup chopped basil
  • 1 cup chopped salted peanuts
  • S/P
  • 1 large head Boston or other leafy lettuce, separated into leaves
  1. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the Sriracha.
  2. In a large skillet, heat a splash of olive oil or vegetable oil until hot. Add the garlic, shallots, and pepper and cook until tender and fragrant, a minute or two. Add the pork and cook on medium-high heat, stirring to break up the meat, until no pink remains, about 7 minutes.
  3. Remove from the heat and drain any liquid. Place the pork in a large bowl and stir in the lime juice mixture. Let stand for 5 minutes. Stir in the fresh herbs and peanuts. Taste and add fresh ground S/P if needed. You can adjust heat by adding more Sriracha or peppers.
  4. Serve with lime and lettuce leaves. Scoop the pork salad into lettuce leaves, squeeze with lime, fold, bite … and enjoy!