Friday, June 10, 2011
Garden to Table: Early Summer Onions
1lb Pork Tenderloin
6 Peaches sliced
10 Pearl Onions or 1 large Onion diced
1 Shallot sliced
1 Bunch of Thyme
1/2 cup of Chicken Stock
1/2 Tbsp. of Honey
Salt and Pepper to taste
Preheat oven to 350 °F. Season the pork tenderloin with salt, pepper, and fresh thyme. Sear pork tenderloin on all sides in a hot pan. Finish the pork in the oven for 20 minutes. Over medium high heat saute the pearl onions for about five minutes in olive oil. Add the peaches,shallots, and thyme and saute for an additional 5 minutes or until onions and peaches have caramelized. Add the stock and honey and continue to saute until the stock has reduced. Season with salt and pepper. Serve and enjoy!
I hope to feature all of the produce my garden produces this year and also how we prepare and enjoy!