I love this time of year. It feels like there’s some kind of new produce in season every other week. It’s just a time of abundance and it’s so refreshing after a long winter and wet slow spring.
Personally, my gardens are not growing as well as I would like so we are getting as much as I had envisioned. I, like everybody else I talk to around here, blame the weather. If it’s not cold storming, it’s ridiculously hot and humid. There’s just no in between. The poor plants don’t know what to do.
I’m taking it in stride though, in line with this year’s mantra. I have to remember I’ve only been doing this whole gardening thing on my own for a few years and there is still so much to learn. One of my favourite Instagrammers posted about this idea just the other day, and it made me feel so much better. Sometimes I just need a bit of a reminder to be a little easier on myself. Chuck, and I keep having spats because he thinks I’m trying to do too much, both in the garden and at work. At 38 weeks pregnant, he’s probably right, but I can’t help it. I want to get my hands dirty.
But I digress, you’re not here to listen (read?) to me whine. You here about this amazing, bright and beautiful recipe. Which started because all of these beautiful things are coming into (and in some cases out of) season. Strawberries in the Northeast are just beginning to die down, though with all the varieties available now there’s still some time. Meanwhile, the mid-east states are starting to send us all the beautiful peaches. A fruit salsa was calling my name.
I made a similar recipe recently for Plum Deluxe and while I was preparing it I knew I just had to do more with this delightful fruity combo.
I’ve always been a fan of combining meat with fruit, I love the combination of flavours and textures that it results in. Usually, I lean on raspberries, and apples, since it’s mostly what I grew up with. It was a really amazing to change it up a bit with this recipe.
I suggest you all try it and soon! While the season is still here and the fruit so fresh.
- 1 lb pork loin
- 1 tablespoon brown sugar
- ½ teaspoon coriander
- 1 teaspoon paprika
- 2 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Olive oil for coating
- 2 peaches, diced
- 2 cups strawberries, stems removed and diced
- ½ small red onion, chopped fine
- 1 tablespoon cilantro, chopped
- ½ – 1 jalapeño peppers, minced (optional)
- 1 teaspoon lime juice
- Let the pork loin come up to room temperature and preheat the grill to high.
- Combine the brown sugar, coriander, paprika, chili powder, salt, and garlic power in a small bowl.
- Pat the pork dry with a paper towel and drizzle with oil, sprinkle the spice mix over the top. Use your hands to rub the mixture to ensure coverage.
- Place the pork on the grill and cook until the internal temperature is 140 degrees, or desired doneness, turning once. It should require about 15 to 18 minutes. Let stand for 5 minutes before serving.
- While the meat is cooking prepare the salsa. In a medium sized bowl combine the peaches, strawberries, red onion, jalapenos, and lime juice. Toss well to combine.
- To serve. slice the pork as desired and spoon the salsa mixture over top.