What comes to mind when you think of August? The warmest days of the year, the dwindling days of summer holidays and the welcome of late summer produce. It’s time to celebrate the lingering warm evenings by gathering with family and friends on an outdoor patio or backyard deck.
A visit to the farmer’s market at this time of year is a beautiful thing: the kaleidoscope of colour, the fresh, earthy aroma of just-picked produce, the boxes and baskets overflowing with the seasons gems… a delight to the senses.
On a recent trip to the market I saw that local Ontario peaches, plums and nectarines are in! We wait all year and they are finally here. These flavourful fruits are at their peak, ranging from dark purple sweet to crimson red tart, fuzzy pink and crisp orange. Slice them, roast them or just bite into their juicy goodness, the perfect late-summer treat.
We’ve wrapped all this glorious summer bounty into a fresh salsa that’s the perfect compliment to the smoky goodness of grilled barbecued Ontario Pork tenderloin. This is a delicious rub, and butterflying the tenderloin makes grilling time so fast.
Gather everyone on the deck and serve this dish family-style on one big platter. Casual dining is what’s summer’s all about, so just let everyone dig in!
- 1 – Ontario Pork Tenderloin
- 1 Tbsp chili powder
- 1 Tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cinnamon
- 2 Tbsp canola oil
- Preheat grill to medium-high.
- Mix all rub ingredients together in a small bowl.
- Butterfly the tenderloin by slicing lengthwise, deep into the meat but not all the way through. Spread meat apart and flatten into one thinner piece.
- Place pork tenderloin on a plate and dry with paper towel. Pour 1 Tbsp of oil over top. Sprinkle half the rub over top and press into meat. Turn tenderloin over, pour 1 Tbsp of oil over top and sprinkle with remaining rub, pressing into meat.
- Cook tenderloin on grill for 6-8 minutes per side or until internal temperature is 71˚C. Remove from grill and allow to rest for 5 minutes.
- Serve pork tenderloin sliced on a platter with lots of Fresh Salsa.
- 1 EACH peach, plum and nectarine, diced
- 1 tomato, seeded, diced
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno pepper, minced (optional)
- 1 Tbsp lime juice
- salt and pepper to taste
Combine all ingredients in a bowl and toss to mix well.
Lori Kennedy is the publisher of EatInEatOut™ MAGAZINE. She also does all the cooking, writing and photography for EatInEatOut™ THE BLOG. She believes in quick, easy, (mostly) healthy recipes using everyday ingredients that are ready in 30 minutes. Oh… plus the occasional decadent dessert!