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
Ingredients
  • 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
Instructions
  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.

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Roasted Strawberry-Buttermilk Sherbet

Roasted Strawberry-Buttermilk Sherbet

For the record, this almost didn’t happen because I couldn’t stop eating the roasted strawberries straight from the pan. Hot, soft and juicy strawberries soaking in warm vanilla sugar syrup … yes, this was a problem. But, I did save enough to make this yummy sherbet, and I’m pretty sure I have not had any sherbet whatsoever since I was about 8 years old. 

Immediately though, this recipe brought back memories associated with the taste of brightly colored sherbets of childhood. If it’s been awhile, or you’ve never tried sherbet (sometimes called sherbert), I thought this article did a good job of explaining the differences between sorbet, sherbet, and ice cream.

Try this cool treat, and try, just try to not eat spoonfuls of the roasted strawberries right off the pan!

*You need an ice cream maker to complete this recipe.

Roasted Strawberry-Buttermilk Sherbet
 
Recipe Type: Dessert
Author: Slightly adapted, Bon Appetit
Ingredients
  • 4 cups strawberries (about 1 lb.) hulled, halved or quartered if large
  • 1 cup sugar
  • 1 vanilla bean, split lengthwise
  • 1 and 1/2 cups buttermilk
  • 1/3 cup sour cream
  • Pinch of kosher salt
Instructions
  1. Preheat oven to 425 degrees. Combine strawberries and sugar in a jelly roll pan. Scrape in the seeds from the vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool. (Try not to devour).
  2. Discard pod. Puree berries, buttermilk, sour cream, and salt in a blender or processor until smooth. Process mixture in an ice cream maker according to manufacturer’s instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
 
Notes
*You need an ice cream maker to complete this recipe.

 

Floral Strawberry Cocktail

Floral Strawberry Cocktail

This is my kind of summer cocktail – sweet strawberries, floral St. Germain, and bright mint create a tasty cocktail perfect for sipping in the heat. I paired these with grilled fish and vegetables for a summertime dinner outdoors – heaven! Make yourself one now … you deserve a cocktail 🙂

Floral Strawberry Cocktail

 
Recipe Type: Cocktail
Author: Q&DK
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 1
Ingredients
  • 3-4 strawberries, washed, hulled, and chopped
  • 1/2 tbsp. sugar
  • a few sprigs of mint, washed and hard stems removed
  • 2 oz. gin
  • 1/2 oz. St. Germain elderflower liqueur
  • Soda water or flavored seltzer
Instructions
  1. In each glass, muddle the strawberries, sugar, and mint. If you don’t have a muddler, the handle of a wooden spoon works well. Add the gin, St. Germain, and a handful of ice. Top with soda water or your favorite seltzer.
 
Notes
*Recipe is for one drink – if you are making a large batch, use these measurements to multiply your recipe.

 

Red, White, and Blue Vanilla Bean Popsicles

july4thpops

Okay, so technically these look more like red, white, and purple … but you get the gist. These are incredibly easy to make, fun for the Fourth of July, tasty, refreshing, and healthy. This is a simple technique for making yogurt and fruit pops that require no cream and minimal sugar. Once you know the basic recipe for these types of popsicles, you can make flavors galore.

Recipe notes: I made 4 small popsicles with this recipe; if you are making more popsicles, or are making larger sizes (like the traditional Popsicle shape), simply double or triple the ingredients depending on the number you are making. If you have more filling than needed, you can always freeze it in paper cups. I made this with Greek Style Organic Vanilla Bean yogurt – you can really use any flavor and if you can’t find vanilla bean you can always make your own with a vanilla bean and plain yogurt.  Lastly, you have the choice of processing the fruit very smoothly (like a puree) or keeping it chunky, it’s totally up to your preference.

Red, White, and Blue Vanilla Bean Popsicles

 
Recipe Type: Snack
Cuisine: American
Author: Q&DK
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 4 small pops
Ingredients
  • 1/2 cup chopped strawberries
  • 1/4 cup blueberries
  • 2 teaspoons sugar, divided
  • 1 cup vanilla bean yogurt
Instructions
  1. In a food processor or blender, blend the strawberries with 1 teaspoon sugar until your desired consistency. If you have a small processor, that works best for such a small amount. (You can also simply chop finely and mix with the sugar. Mine were done this way because I like chunky fruit pieces in my pops). Taste and add more sugar if needed.
  2. Do the same with the blueberries and the other teaspoon of sugar.
  3. Fill the molds with 3 layers – strawberry, yogurt, and blueberries. Feel free to mix up the order. Use a chopstick or skewer to swirl the mixes with an up-and-down, side-to-side motion. Insert the pop sticks and freeze until solid.
 
Notes
I made 4 small popsicles with this recipe; if you are making more popsicles, or are making larger sizes (like the traditional Popsicle shape), simply double or triple the ingredients depending on the number you are making. If you have more filling than needed, you can always freeze it in paper cups. I made this with Greek Style Organic Vanilla Bean yogurt – you can really use any flavor and if you can’t find vanilla bean you can always make your own with a vanilla bean and plain yogurt. Lastly, you have the choice of processing the fruit very smoothly (like a puree) or keeping it chunky, it’s totally up to your preference.

 Want some more Popsicle recipes?

Here’s another Fourth of July pop.

Here’s my favorite Popsicle recipe, although not quite as healthy as these! 🙂

And here’s a vegan pop with peaches and honey. Yum.

And don’t forget to like Q&DK on Facebook and get new recipes in your feed!

4thpops2

 

 

Almond-Oat Strawberry Shortcakes

Hurry! Splendid strawberry season is almost over … grab some gorgeous, sweet red berries as we head into August (really, already?) and indulge in a new recipe.  This recipe puts a spin on the traditional shortcake by adding oats and almonds for great texture and flavor. Combined with juicy strawberries and cream, you can’t go wrong! For all those teachers and students heading back to school, enjoy one last summer treat this weekend. Fire up the grill, or head out for a picnic, reflect on the beauty of summer (friends, family, growth) and get pumped for another great school year! End a satisfying meal with an American favorite … and a smile 🙂

Recipe notes:

*Biscuits can be made ahead. Store cooled biscuits in an airtight container at room temperature. Biscuits are very thin, so use care when cutting in half. Next time I make these, I may consider making smaller, thicker biscuits. Use your judgement when working with the dough. In any event, they taste delightful!

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/3 slivered almonds
  • 1/3 cup plus 2 tbsp. sugar, divided
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 6 tbsp. chilled unsalted butter, cut into cubes
  • 1 cup chilled heavy cream, divided, plus more for brushing
  • 1 and 1/2 tsp. vanilla extract, divided
  • 4 cups fresh strawberries, hulled, sliced

Instructions

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Pulse flour, oats, almonds, 1/3 cup sugar, baking powder, and salt in a food processor until finely ground. Add butter; pulse until only pea-size pieces remain. Add 1/2 cup cream and 1 tsp. vanilla; pulse until large moist clumps form. Transfer to a work surface.

Knead until dough comes together, about 4 turns. Pat into a 4×6″ rectangle. Halve lengthwise, then crosswise into thirds. Arrange on the prepared baking sheet. Brush with cream; sprinkle with 1/2 tbsp. sugar.

Bake, rotating the sheet halfway through cooking, until golden brown around edges and a tester inserted into center comes out clean, about 20 minutes. Set biscuits on a wire rack to cool.

Meanwhile, combine strawberries with 1 tbsp. sugar in a large bowl and toss to coat. Let strawberries sit, stirring often, until juices release. Immediately prior to serving, whisk 1/2 cup cream, 1/2 tbsp. sugar, and 1/2 tsp. vanilla in a small bowl until peaks form.

Carefully cut biscuits in half; sandwich strawberries and whipped cream in between and serve.

Serves: 6

Recipe source: Bon Appétit April 2012

Time: 1 hour