July 23rd 2016
I don't know about you, but I am always on the look out to escape what is happening in our crazy world lately, whether it is the RNC shenanigans, gunman in Munich, or the lead situation in Portland public schools, there never seems to be a lack of things to be down about. I know its a waste of time to worry, but the manic depression seems to creep up on me and paralyze my well being. Being active helps, and forcing myself to get out and see the good things there are helps. The farmer's market is that escape for me, and so is recipe development, it keeps me about half way sane which is about the best I can get. Stone fruit has inspired today's recipe, and Summer is in full force, so grilling and cooking with seasonal specialties is one of the best ways to utilize the bounty of the season. Stone fruit such as, cherries, apricots, peaches, plum, and nectarines are making their way into the farmer's markets in top form. Everyone loves peach cobbler of course, but what about savory applications? I have always loved stone fruit with pork, and they really accent each other nicely and provide a sweetness, and freshness to meat. The plum sauce is based off the Chinese preparation, often used with duck and the peach relish is a fresh, non spicy salsa that adds a refreshing bit of citrus, played by lime, and a taste of sweet Summer that only ripe peaches can bring to the table. I grilled some walla walla sweet onions, and a savoy cabbage and added them to long grain rice and feel that it went very well. But enjoy it with your Summer favorites.
This recipe uses a homemade Asian style plum sauce as a bbq sauce for fast cooking and lean pork tenderloin, the relish is a refreshing finish and will be a hit for your Summer cook outs. This recipe is easily doubled or tripled.
1/2 pound (about 2) black plums, pitted and chopped.
1 tablespoon soy sauce
1/2 tablespoon grated fresh ginger
1 clove garlic, minced
2 scallions, white and light green parts sliced, reserve the dark part for the relish.
1 star anise
1/4 teaspoon brown mustard seed
1/8 cup mirin
1/8 cup rice wine vinegar
1 1/2 tablespoons dark brown sugar
1/8 teaspoon black pepper
1 pinch salt Place ingredients in a saucepan and bring to a low rolling boil, reduce heat and simmer 20 minutes. Remove star anise. Using a immersion blender or regular blender, blend until smooth. Set aside.
Pork and fresh peach relish:
1 pork tenderloin, about 1.5 lbs.
Salt and pepper to liberally season pork
1 tablespoon vegetable oil
1 ripe peach, peeled, pitted and cut into medium dice.
1 handful (about 1/4 cup), cilantro, stems included. chopped finely
1/2 shallot minced
1 tablespoon fresh basil (I used Thai) chopped finely.
1/2 juice of lime, and zest.
1 pinch salt. Get your grill going. Rub tenderloin with vegetable oil and season with salt and pepper. Place on a hot grill, cook 8- 10 minutes per side. After you cook the first side, baste with a bit of your plum sauce. Remove from grill to rest. Combine the peaches, cilantro, shallot, basil, lime juice and zest and pinch of salt in a bowl to combine. Slice rested pork, and drizzle with more plum sauce, top with peach relish and serve with rice and additional plum sauce and relish.