And lots and lots of this...
So with a week off from the real world, I seem to have a bit more of my cooking mojo back.
Sometime in the past year I read Dave Lebovitz's book The Sweet Life in Paris. It was my intention to review it here, but I never seemed to get around to it. The book had vignettes and stories and some fun recipes. I highly recommend it. It's a quick read too.
The book had a recipe for roasted figs. I thought that was a very interesting idea. I love fresh figs and I'm sure the intensity of flavor they would get from roasting would be perfect with pork. I really wanted to try it.
This week was going to be be my week to do so, but there were no figs at all at the supermarket. I decided to try roasting another fruit instead. I found some tiny nectarines and roasted them with balsamic vinegar.
I marinated the pork in olive oil, lemon, thyme, and mint. Once it was cooked I sandwiched slices of it with the roasted necatarines.
Utterly delicious, but I can't wait until I find some figs and try those as well.
Have I been going a little to the sweet side lately? Don't worry. A more savory recipe or two is coming.
This is so simple you almost don't need a recipe, but I'll provide one.
Lemon-Herb Pork Tenderloin with Roasted Balsamic Nectarines
- 1 pound pork tenderloin
- Juice and zest of 1 lemon
- 1 Tbl chopped fresh thyme
- 1 Tbl chopped fresh mint
- 1/4 cup plus 2 Tbl olive oil
- 2 tsp salt
- 5 small nectarines, cut in 1/4" slices
- 2 Tbl balsamic vinegar
- Few grinds black pepper
Combine 1/4 cup olive oil, lemon juice and zest, 1 tsp salt, and herbs. Place in a plastic bag with the pork tenderloin and marinate several hours or overnight.
Heat oven to 400 degrees. Remove tenderloin from marinade. In an ovenproof pan brown the tenderloin well on all sides (about 10 minutes). Place the pan in the oven and roast for an additional 20 minutes or until cooked through.
Meanwhile combine balsamic vinegar, remaning salt, and black pepper. Toss the nectarine slices gently in the mixture. Place on a cookie sheet and roast for 10 minutes.
Serve the pork tenderloin sliced and topped with the nectarine slices.