Posts by tag: pork

  • Tomato, Melon and Cornbread Panzanella Salad

Tomato, Melon and Cornbread Panzanella Salad

Posted on August 29, 2016

This panzanella salad is my way of telling Fall to back the f*** up.

It’s one thing to be bombarded with back-to-school stuff and pumpkin flavored baked goods. But I almost lost my cool when I spotted Halloween candy at the grocery store a couple of weeks ago.

Um. Just no. Let’s all get ahold of ourselves and remember that it’s not even September yet. I’m still rocking a bathing suit on a daily basis. And from what I can tell, there is no room for Halloween candy on this Summer body. So that shit is going to have to stay on the shelf until sweater weather has arrived.

Instead, I bring you this Tomato, Melon and Cornbread Panzanella Salad. Which highlights gorgeous late Summer heirloom tomatoes, fresh basil, mixed greens and sun-ripened honeydew melon. It’s savory, sweet and most importantly, in season.

Tomato, Melon and Cornbread Panzanella Salad |

I’m a big fan of panzanella salads and I’ve got a couple recipes here on the blog. Earlier this year I discovered that by using different types of bread, I could easily change up the flavor profile and bring new life to my panzanella salad recipes. So when I spotted a recipe from Food52 that incorporates cornbread instead of traditional French or Italian bread that is more typically used, I knew I had to make a similar version at home. I decided to add in some honeydew melon (you could also use cantaloupe) for sweetness and chopped bacon for that perfect salty contrast. And I added in a few extra greens to help bulk things up a bit, making this dish more than worthy of a main meal.

Tomato, Melon and Cornbread Panzanella Salad |

It’s best to use cornbread that’s a day or two old for this recipe. You can bake up your favorite homemade version. Or buy a loaf from the grocery store. It’s all good.

I found I didn’t need any extra dressing for this salad. The juices from the tomatoes and the honeydew melon was enough of a coating for my tastes. But feel free to add a splash of either apple cider or balsamic vinegar and a drizzle of extra-virgin olive oil, if that suits your fancy.



Tomato, Melon and Cornbread Panzanella Salad

Serves 4-6

Tomato, Melon and Cornbread Panzanella Salad


  • 6 slices bacon
  • 4 cups cubed cornbread (preferably a day old)
  • 2 tablespoons extra-virgin olive oil
  • 4 cups cubed honeydew melon
  • 4 cups sliced heirloom tomatoes
  • 3 cups mixed greens
  • 1 cup fresh basil leaves, torn
  • Salt and black pepper


  1. Pre-heat your oven to 425 degrees. Line a baking pan with parchment paper. Lay the bacon slices on top of the parchment paper in a single layer. Place the cubed cornbread in a second baking pan and drizzle with the olive oil. Transfer both baking pans to your pre-heated oven. Cook the bacon for 12-18 minutes, depending on it’s thickness and your preferred level of doneness, then remove it from the oven and transfer the bacon slices to a paper towel-lined plate to drain. Cook the cornbread for 12-15 minutes, until crisp and dry. Remove from the oven and set aside to cool.
  2. In a large bowl, gently toss together the melon, tomatoes and cornbread. Let sit for 5-10 minutes at room temperature. Then chop the bacon and add this to the bowl along with the mixed greens, basil leaves and a pinch of salt and pepper. Toss gently to combine. If you wanted to add a drizzle of extra-virgin olive oil or vinegar, this would be the time to do that.
  3. Transfer to serving bowls and enjoy immediately.
  • Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa

Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa

Posted on July 11, 2016

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.

In the meantime, let’s enjoy copious amounts of fresh Summer produce, grillables, ice cream and a few poolside cocktails.

Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa |

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!

Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa |

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.



Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa

Serves 6-8

Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa


  • For the Pork Tenderloin
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 3 garlic cloves, peeled and minced
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 pork tenderloins (about 2.5 lbs total), trimmed of excess fat

  • For the Cherry-Corn Salsa
  • 2 ears fresh corn, husks and silks removed
  • 1 1/4 cup cherries, stemmed, pitted and halved
  • 1/2 – 1 jalapeño pepper, finely diced
  • 2 tablespoon fresh cilantro leaves, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 tsp. sugar


  1. Marinate the pork tenderloin. In a small bowl whisk together the olive oil and the next 6 ingredients. Place both of the pork tenderloins in a large re-sealable plastic bag, Then add the marinade to the bag. Seal the bag, pushing out as much air as possible so the marinade makes good contact with the pork. Transfer to your refrigerator and let the pork tenderloins marinate for at least 1 hour, or up to 4 hours.
  2. Make the salsa. Using a sharp knife, cut the corn kernels from the cob. Add the corn kernels and all the other ingredients for the salsa to a medium bowl, tossing to combine. Cover and refrigerate the until you're ready to use it.
  3. Cook the pork tenderloins. Remove the pork tenderloins from your refrigerator and let them sit at room temperature for a few minutes to take off some of the chill. Pre-heat your grill to high and lightly oil your grill racks. Remove the pork tenderloins from the bag and place them on your grill. Discard the leftover marinade. Grill for 7 minutes with the lid closed. Flip the tenderloins over and grill for 6 minutes on the second side, also with the lid closed. Then turn off your grill without opening the lid and allow the tenderloins to cook for an additional 5 minutes, or until a thermometer inserted into the thickest part of the tenderloin reads 145-150 degrees Fahrenheit.
  4. Remove the pork tenderloins from the grill and transfer them to a plate. Tent with foil and allow the meat to rest for 5-10 minutes. Cut into 1-inch thick slices and arrange on a serving platter. Top with the salsa. Serve immediately.
  5. Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.

July Eat Seasonal Recipes

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)

Favorite Apple Recipes


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