Someone mentioned something about pumpkin last week and I nearly cried.
Really? I can’t even deal.
July is the heart of Summer. It’s the main event. The prime time slot, if you will. It’s what I wait for all year long. And I won’t have it overshadowed with thoughts of pumpkin.
If you’re on board with these sentiments, keep reading. And if not, check back mid-September. I’ll probably have something for you then.
A couple of years ago I stumbled upon a grilling method for pork tenderloin called the “7-6-5 method”. And it has seriously changed my life for the better. Because even as a confident and experienced cook, I’ve had my fair share of poorly executed meat dishes. Especially when it comes to grilling. It’s all to easy to end up with a charred exterior and an undercooked interior. But the 7-6-5 method has proved it’s worthiness time and time again. And it’s turned pork tenderloin into one of my most favorite (and most foolproof!) cuts of meat to grill during the Summer months.
Also, nothing pairs better with so many of my beloved Summer staples than grilled pork tenderloin. It’s a versatile canvas for a variety of savory-sweet salsas, chutneys and relishes. In fact, I don’t think I’ve found any combination that doesn’t work. Today I’ve topped mine with a mixture of raw corn, cherries, cilantro and diced jalapeño pepper. Who knows what combination I’ll try out next!
I’m sharing my recipe for this Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa as part of our monthly #eatseaonal round-up organized by Becky from Vintage Mixer. Be sure to have a peak at Becky’s July guide for dozens of recipe ideas that take full advantage of this month’s fruits and vegetables. And check out the links below for even more seasonal recipes created by some of my talented blogging friends.
And back away from the pumpkin, people. Just back away.
July Eat Seasonal Recipes
Chinese Napa Cabbage Salad by Food for My Family
Grilled Green Onion & Sweet Potato Salad with Warm Chèvre by Simple Bites
Chicken Gyro Bowls with Summer Veggies by Vintage Mixer
Latin Chipotle Quinoa Salad with Avocado by Foodie Crush
Broccoli Kale Salad with Greek Yogurt Poppyseed Dressing by Flavor the Moments
Peasy Easy Sweet Pea Mint Soup by Letty’s Kitchen
Grilled Summer Squash with Feta, Lemon & Fresh Herbs by Mountain Mama Cooks
Artichoke and Avocado Dip by Kitchen Confidante
Grilled Squash, Corn and Kale Salad by Completely Delicious (not pictured)
Hi Friends! Sorry about my rather inconsistent posting schedule lately. It’s been a busy couple of weeks with freelance projects, travel and Holiday shenanigans. Also, I’m trying to be a little bit more relaxed about work commitments and not push myself to the next level of crazy. Because if I get any crazier, well, I don’t really want to think about what would happen then. Let’s just say it probably wouldn’t go over too well with my family and friends.
So…let’s discuss hot dogs. Are you a fan? I am not. To be honest, they kind of freak me out. And as I was writing this post, I started looking up hot dog ingredients and then I got even more freaked out. Yikes.
So no hot dogs for me this Summer. Instead, I’ll be consuming these Grilled Portobello Mushroom and Broccolini Veggie Dogs on the regular.
This is one of those recipes that evolved on the fly while I was making it. I had grilled up some Portobello mushrooms to make vegetarian “hamburgers”. But then I spotted a package of hot dog buns and it occurred to me that I could just slice up the mushroom caps into strips to make plant-based “hot dogs” instead. Broccolini, with it long, slender shape, seemed like a good fit. And of course, avocado is always a good idea.
I made an herb yogurt sauce with all the herbs that I had in my refrigerator at that particular moment. But you could certainly use whatever condiments you like. I imagine a traditional spicy mustard would work nicely here.
These Grilled Portobello Mushroom and Broccolini Veggie Dogs come together very quickly. Which makes them the perfect recipe to share as part of our monthly 30 Minute Thursday series. Check out the links below for more dishes that you can make in 30 minutes or less. And don’t let yourself get too crazy this Summer!
Kale Pesto Zucchini Noodles and Salmon from Kristine’s Kitchen
Chicken Caesar Pasta Salad from Pumpkin ‘N Spice
Cilantro Lime Grilled Shrimp Salad from Bake.Eat.Repeat.
Asian Sesame Steak Fajita Salad from Life Made Sweeter
Summer Fettuccine Alfredo with Burst Tomatoes + Charred Corn from Whole and Heavenly Oven
Chinese Chicken Salad from My Kitchen Craze
Honey Garlic Turkey Sloppy Joes from The Recipe Rebel
Mushroom Lentil Bruschetta Burger from Sweet Peas & Saffron