Garden to Table: Early Summer Onions

This year my backyard garden got off to a great start. I was hesitant to start so early this year, if you noticed the label I planted a bunch of vegetables in mid-March, but the timing was perfect as there was only one frost after planting.  For over 80 days  I had been eyeing these onions, hoping the chipmunks did not secretly eat them under the cover of the ground. In the middle of a June heatwave I decided right or wrong, too-early or too-late It was time to pull them from the dirt. The results were about 40 baby onions that we cooked with South Carolina peaches, and pork tenderloin (recipe below)

Seared Pork Tenderloin with Sauteed Peaches and 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!