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)
I’ve said this before, but it’s worth repeating again: food served in bowls > food served on plates.
I have no scientific evidence to support this phenomenon. But it seems undeniably and universally true. So I’m going to motion that we consider this a fact and move on.
Anyone want to second that motion?
Winter is the prime time to enjoy some bowl foods. From savory breakfasts to cozy soups, there is just something totally comforting about being able to wrap your hands around a complete, wholesome and nourishing meal. I made these Barbecue Pork Polenta Bowls with Pineapple and Guacamole on a recent snowy day and let me tell you, they absolutely hit the spot (and those beers that I had didn’t hurt either!). It was everything savory, sweet, creamy and refreshing that I was craving at that exact moment.
Question: how do you feel about these photographs (um…not the silly one of the pineapple in the snow, but the ones of the polenta bowls)? They definitely aren’t my usual style. I’m trying to play around more with darker, moodier shots. But I’m unsure. HALP!