Grilled Pork Tenderloin with Honey Rosemary Peaches

 Pork Tenderloin and Peaches

Summer is all about sand between your toes, wearing your wet bathing suit unitl 10pm, sipping G&Ts while cruising on the lake, listening to Jimmy Buffet’s Margaritaville over and over again, and eating as many bright juicy peaches as possible.

Rosemary Honey Peach Compote

We shared this pepper crusted pork tenerloin with strawberry salsa when we kicked off summer on Memorial Day. Now that we’re well into the sizzling days of summer it’s time for some peaches! We saw this recipe for pork tenderloin with honey rosemary peaches in the Minneapolis Star Tribune Taste Section a few weeks ago and both said, “um, yeah we’re making this!” 

Pork Tenerloin with Peaches

The peaches are the lead singer of this meal, drizzled with honey and lemon zest and heated in a skillet with white wine and fresh rosemary. Sweet and summery goodness! The pork is seasoned with black pepper, salt and dijon mustard. That’s it! Simple and delicious.

Pork Tenerloin and Peaches

Serve the peaches on the side or on top of the pork. You’re in charge!

Happy double dipping!

 Rosemary Honey Peach Compote

Recipe – From Minneapolis Star Tribune Taste Section July 18, 2013

serves 4-6

Ingredients

  •  1 lb pork tenderloin, trimmed
  • 1/4 tsp. freshly ground black pepper
  • 1/2 tsp. salt, divided
  • 2 Tbsp. Dijon mustard
  • 4 firm-ripe peaches, halved, pitted and cut into wedges
  • 2/3 c. dry white wine
  • 3 Tbsp. honey
  • Zest of one lemon
  • 2 tsp. chopped fresh rosemary, plus 1 or 2 small sprigs

Method

1. Preheat grill to medium-high. Pat the pork dry, season with pepper and 1/4 tsp. salt and brush with mustard to coat.

2. Lightly oil the grill. Grill tenderloin for 2 to 3 minutes per side (the center-cut pork loin filet for 5 to 7 minutes per side), turging a quarter-turn at a time, until an instant-read meat thermometer inserted in the thickest part registers 145 degrees and the meat is juicy and slightly pink in the center. Transfer to a cutting board and let rest for 10 minutes.

3. While pork is cooking, combine the peaches, wine, honey, lemon zest, rosemary and remaining 1/4 tsp. salt in a large skillet. Cook over medium-high heat until the peaches are just tender, 5 to 7 minutes, and liquid has reduced and slightly thickened (it should lightly glaze the peaches). Transfer to a bowl.

4. Slice the pork and serve with the peaches. Enjoy on the deck with the summer breeze and a glass of wine. Enjoy!

Salted Honey Ice Cream S’mores

Salted Honey Ice Cream S'mores

We made the ultimate summer treat…salted honey ice cream s’mores. You can thank us later as you are licking the sweet, melted ice cream off your fingers and wiping the smudged chocolate off your face.

Salted Honey Ice Cream S'mores

This treat was inspired by our long, deep love for both s’mores and ice cream. The gooey marshmallow and melty chocolate squished between two crunchy grahams is irresistible. The cool, sugary ice cream is our go-to on a steamy summer day. Rather than choose one or the other, we ingeniously combined the two.

The salted honey ice cream mimics the marshmallow. The chocolate is layered on the outside of the graham and is sprinkled with sea salt. Sweet meet salty. Who can resist it?

Salted Honey Ice Cream S'mores

These ice cream sandwiches are everything summer should be. Happy double dipping!

Recipe

Ingredients

  • 16 honey graham crackers (we used Honey Maid)
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk (we used 1%, but 2% or whole milk would be delicious as well)
  • 1/2 cup buttermilk
  • 1/2 cup heavy cream
  • 1/4 cup honey
  • 1 tsp. sea salt, plus more for sprinkling graham crackers
  • 1/2 tsp. vanilla extract (a vanilla bean would be a great, fresh alternative as well)

Method

Making the salted honey ice cream:

1. Combine milk, buttermilk, heavy cream, honey, vanilla, and sea salt in a blender and process until all ingredients are fully incorporated. Chill mixture in refrigerator for 30 minutes.

3. Process mixture in an ice cream maker according to manufacturer’s instructions.

4. Transfer sherbet to an airtight container and freeze until ready to serve.

Double Dipper Tip: To prevent the ice cream from become icy we learned you should store the sherbet in a low, long airtight rectangular container. This increases the surface area of the sherbet, preventing ice from forming easily. Also, make sure you spread the sherbet evenly in the container to prevent ice from forming.

Making the chocolate covered graham crackers:

1. Melt 1 cup of dark chocolate chips using a double boiler. We made this dessert at our cabin, where we do not have a double boiler and if you find yourself in a similar position here is an alternative method.

Bring a pot of water to a boil over the stove. Place a shallow glass dish in the boiling water and pour the chocolate chips into the glass bowl. Reduce heat to low and stir chocolate until it is creamy and smooth.

2. Break each graham cracker in half (you should have 32 squares). Dip half of each square in melted chocolate and place on a freezer-safe dish lined with parchment paper. Sprinkle each square with sea salt.

3. Freeze graham crackers in freezer for at least 30 minutes, or until chocolate hardens.

Assembling the ice cream S’more:

1.  Spoon 1 scoop (about 1 Tbsp.) ice cream on graham cracker half. Place the other half on top, pressing down slightly. Repeat for remaining graham crackers.

2. Freeze ice cream s’mores for at least one hour before serving.

3. Serve as a cool treat and enjoy!

Roasted Strawberry Buttermilk Sherbet

Roasted Strawberry Buttermilk Sherbert

Happy Fourth of July! We hope you have exciting plans to celebrate today! We are heading out to the golf course to play 9 holes this sunny morning and then the lake is calling our name this afternoon. We’re planning on waterskiing, floating in the lake and playing some lawn games. Tonight our neighbors are lighting off an incredible fireworks show over the water, as they do every year. This year they told us they’ve gone all out. Can’t wait for the colors and sparks that are in store!

Roasted Strawberry Buttermilk Sherbert

If you’re looking for a last minute cool, refreshing and patriotic dessert to celebrate the 4th this roasted strawberry buttermilk sherbet is your ticket!

Roasted Strawberry Buttermilk Sherbert

This sherbet delightfully teases your taste buds. We start with a creamy Greek yogurt base and add layers of flavor with vanilla, honey, buttermilk and yeah, roasted strawberries. The tangy buttermilk plays with the sweetness of the roasted strawberries and will leave you licking your bowl. Which is totally acceptable and encouraged. There is no judging here when it comes to eating frozen treats.

We topped our sherbet with fresh strawberries and Raspberry Liquor Hot Fugde from Stonewall Kitchens. Oh yes we did.

Enjoy this sherbet! Enjoy celebrating the 4th of July! Happy double dipping!

Roasted Strawberry Buttermilk Sherbert

Recipe – from bon appetit magazine July 2013

Serves 4-6

Ingredients

  • 4 cups strawberries (about 1 lb.), hulled, halved or quartered if large
  • 1/2 honey
  • 1/2 vanilla bean, split lengthwise
  • 1 1/2 cups buttermilk
  • 1/3 cup full fat or 2% Greek yogurt
  • pinch of sea salt

Method

1. Preheat oven to 425 degrees F. Combine strawberries and honey in a 13x9x2″ baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.

2. Discard vanilla pod. Puree berries, buttermilk, Greek yogurt, and sea salt in a blender until smooth.

3. Process mixture in an ice cream maker according to manufacturer’s instructions.

4. Transfer sherbet to an airtight container and freeze until ready to serve.

Double Dipper Tip: To prevent the sherbet from become icy we learned you should store the sherbet in a low, long airtight rectangular container. This increases the surface area of the sherbet, preventing ice from forming easily. Also, make sure you spread the sherbet evenly in the container to prevent ice from forming.

Do Ahead: sherbert can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.