Rosemary pork & Nectarines

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We live in a great community in the Florida countryside, surrounded with oak trees, vast green pastures and lakes. Our neighbours are awesome and we try to get together as often as we can. Three of us that work from home are having lunch at my house this Friday and I am going to make something not so time consuming but yet delicious. Here is the plan, I am going to double marinate pork tenderloin so it gets really tender and juicy, I am not always in the position to go out and buy the best pork meat so this time I am stuck with industry pork and it needs more work. With the pork tenderloin I will serve radish puree and pan-seared nectarines. I planned the menu up with nectarines in mind as they are in season now and they go very well with pork.
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2  tenderloins

Marinade 1
4 cloves of peeled and sliced garlic
2 pints/1l of water
1/3 cup/0.8 dl kosher salt
5 sprigs of fresh rosemary
freshly ground black pepper

Marinade 2
2 cloves of garlic
1 lemon
3/4 cup/1dl light olive oil
2 tablespoons/2msk chopped, fresh rosemary

The evening before the lunch, probably while watching Chopped on Food Network I will do phase one of the marinating, clean the meat from all xx, rub in salt and pepper, if possible allow the meat to get room tempered before searing it in butter so that it gets a nice color. Put in 350F/175C owen about 20 minutes or until meat is /70C. While the meat is in the owen put all the marinade 1 ingredients in a pot and let it come to a good boil, bubbles should be the size of a goose eye. Allow the marinade to cool and then let the meat swim in the marinade, covered up, in the fridge over night. 3 hours before the lunch I will make the second marinade by boiling sliced skin of the lemon for 3 minutes and then mix the skin with the rest of the ingredients, carve the meat into thick slices, and pour the marinade over the meat and let it stand in room temperature for a little bit more than 2 hours, then voila, ready to serve.

NEW POTATOES spun in butter and parsley

10  large radishes
3 tablespoons/3 msk sour cream
2 tablespoons/2msk  butter
salt and white pepper

Halve the radishes and boil in salted water for 10 minutes until soft, put all the ingredients in a bowl and use hand blender to make the puree.

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PAN-SEARED NECTARINES with toasted pecans
6 nectarines, not too mushy
1 tablespoon/1msk fresh lemon juice
1 cup/2.3dl chopped pecans or walnuts
2 tablespoons/2 msk  butter
3 tablespoons/3msk Turbinado sugar or brown sugar
Fresh mint blades

Cut the nectarines in half, remove pits and slice them, mix them with lemon and salt and marinate for 30 minutes. In the meantime roast the chopped pecans in 350F/175C until brown and fragrant, about 8 minutes. Heat the butter in a skillet on medium heat and add the sliced nectarines, cook until light brown then add the sugar and pecans, allow to cook another 5 minutes. Serve with mint leaves sprinkled on top.

I had some mint sprigs left over from the nectarine dish so I put the sprigs in a big glass, mashed the leaves with a wooden spoon, added ice cubes and filled up half the glass with water, when time to serve I filled up with sparkling water for those who like bubbles and plain water for the others, it is very refreshing.

Now, this is a lunch including lean and tasty meat, silky puree and sweet and crunchy nectarines. Enjoy.
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I had the pleasure to enjoy the meal with Jessica and Sherri. It was delicious!

I could not eat enough of the Pan-Seared Nectarines and will be making as a side dish tonight for dinner.

Thank you Jessica. Keep the recipes coming.


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