Roasted Pork Tenderloin with Apricot Sauce

Fall cooking inspiration is hitting full force.

The summer is subsiding, but preserved summer fruit is still a great cooking option. Some dear friends sent us a Zingerman's care package with their award-winning Apricot Jam. I knew immediately that I had to pair this silky jam with with pork. The zesty, fruity flavors would perfectly complement the rich meat.

I love organic pork tenderloin, both because it's a lean and healthy source of protein, but also because it's mouthwateringly delicious. I rubbed the tenderloin with some blackened seasoning, fresh thyme, salt and pepper, then seared it on the stovetop, before roasting it in the oven.

After it had reached a perfect medium rare, I let it rest for a few minutes and then sliced it, topping it with a quick sauce I whipped up from the apricot jam and some apple cider vinegar. I served the sliced medallions of tender pork over stone ground grits (from Trader Joe's) made with the last of summer's fresh sweet corn and crumbled goat cheese. The resulting dish was fabulous.

Rich, sweet, tangy—very fall-like.

Enjoy!

Roasted Pork Tenderloin with Apricot Sauce
Serves 2 people
Cooking time: about 30 minutes
Gluten-free; dairy-free

Ingredients
1 pork tenderloin (about a pound)
1 tablespoon fresh thyme, stems removed
1 teaspoon blackened seasoning
2 tablespoons grapeseed or macadamia nut oil (for high heat cooking)
1/2 cup apricot jam
1 tablespoon apple cider vinegar
salt and freshly ground pepper

Directions
1. Preheat the oven to 425 degrees.

2. Rub the pork with the thyme and blackened seasoning and sprinkle generously with salt and pepper. Heat the oil over high heat in a pan that can transfer to the oven. Quickly sear the pork tenderloin on all sides.

3. Transfer the pan to the oven and roast the tenderloin for about 20 minutes for medium doneness (or until the internal temperature reaches 145 degrees Fahrenheit). Remove from the oven and allow to rest for 5 minutes.

3. Meanwhile, make the apricot sauce by adding the jam and apple cider vinegar to a small pan. Dilute the jam with a little water if needed to make a saucy texture, depending on the consistency of the jam. Warm the sauce gently over medium heat and check seasoning, adding a little more vinegar if it's too sweet.

4. To serve, slice the pork tenderloin into medallions and divide them between two places. Spoon the apricot sauce over the top. Enjoy!

Honey Rosemary Baby Carrots

Happy September... though it doesn't feel like fall here at all. It still feels like the peak of summer in Southern California. Even so, I've been wanting to eat more fall flavors.

What's more fall-like than root vegetables?

I roasted baby carrots with olive oil and sprigs of rosemary, and then tossed them with a smidgeon of honey. The resulting dish, though simple, was quite wonderful. The sweet honey and herbaceous rosemary flavors really compliment the tender carrots. This little side dish is sure to impress, perfect for the fall season and for the upcoming winter holidays.

Honey Rosemary Roasted Baby Carrots
Serves 4 people
Cooking time: about 20 minutes
Vegetarian; gluten-free

Ingredients
1 pound baby carrots (1 bag)
4 sprigs fresh rosemary
2 tablespoons extra virgin olive oil
salt and freshly ground pepper
1 tablespoon honey

Directions
1. Preheat the oven to 400 degrees.

2. Toss the carrots with olive oil and season with salt and pepper. Arrange them in a single layer on a baking sheet with rosemary sprigs. Roast in the oven for about 20 minutes, until tender and browned.

3. Remove from the oven and pick out the rosemary sprigs (you may use them for garnishing if desired). Toss the carrots with honey. Check seasoning (salt and pepper). Enjoy!

Chilled Cucumber Avocado Soup (Vegan)

When it's time to beat the summer heat, I love cold soups. Recently, my mother—the Original Diva—harvested a basket of heirloom cucumbers and tomatoes from her garden in Virginia.

While chatting on the phone about what to do with them, I suggested a vegan chilled cucumber soup. After some googling, I came across a fabulous-looking recipe on the popular food blog, Pickles & Honey for Chilled Cucumber Avocado Soup. I emailed it over to my mother.

The next day, my mom whipped it up, and the results as reported back to me were fabulous. The avocado gives this vegan soup a creamy texture. It's the perfect dish for summer. I plan to make it myself this week.

Chilled Cucumber Avocado Soup 
Vegan; gluten-free
Adapted from Pickles & Honey
Serves 4 people
Prep time: 1 hour 5 minutes (includes chilling the soup)

Ingredients
1 pound organic cucumbers, roughly chopped
2 small avocados, peele and cut into small pieces
1/4 cup fresh lime juice (about 2 limes)
3/4 cup water
1 teaspoon seas salt
1/2 teaspoon black pepper
chopped tomato & cilantro (for garnishing/optional)

Directions
1. Place the cucumbers, avocados, lime juice, water, sea salt, and pepper into a blender. Process until smooth. Taste and add more salt/pepper if needed.

2. Transfer to a large bowl or tupperware and chill in the fridge for at least an hour prior to serving.

3. To serve, ladle the soup into bowls and garnish with the tomatoes and cilantro. Enjoy!

Summer Gazpacho with Feta (Gluten Free)

Summer is in full swing... and tomatoes are coming on strong.

(So is corn by the way... check out my corn on the cob recipe in Parade Magazine)

I just celebrated my birthday over the weekend (the big 34) with a low key celebration. My hubby got me some fantastic gifts. Caught the horror film The Conjuring (I'm a sucker for a scary movie) and dinner at a little place called Rascal (I'm obsessed with their curry flavored tater tots). I can't believe it's already August—this year has flown by!

When the temperatures soars, I love to make chilled gazpacho. Traditionally prepared with bread, this recipe forgoes that glutenous ingredient. I just blend fresh vegetables with a little balsamic vinegar and serve it with extra virgin olive oil and feta cheese for the perfect summer treat.

Summer Gazpacho with Feta (Gluten Free)
Serves 4 people
Prep time: 10 minutes (plus about one hour chilling time)
Vegetarian; gluten-free

Ingredients
4 cups tomatoes, quartered
1 cup cucumbers, roughly chopped
2 bell peppers, seeded and roughly chopped
1 medium red onion, peeled and roughly chopped
1 garlic clove, peeled

1 jalapeño, halved and seeded (optional)
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
salt and freshly ground pepper

for garnishing:
extra virgin olive oil
feta cheese (I prefer goat's milk feta)
fresh cracked pepper

Directions
1. Place the tomatoes, cucumbers, peppers, jalapeño, red onion, garlic, vinegar, and olive oil in a blender and puree until combined but still a little chunky. Season to taste with salt and pepper. 

2. Chill the soup for at least an hour in the refrigerator (may be made a day in advance and kept in the fridge).

3. To serve, ladle the soup into bowls. Crumble some feta cheese on top and drizzle with olive oil. Finish with a little fresh cracked pepper. Enjoy!

Parade Magazine Published My Recipe for Spicy Cilantro Corn on the Cob

I just wanted to share that I've had an uptick in traffic... Parade Magazine published my recipe for Spicy Cilantro Corn on the Cob in their article "5 Corn on the Cob Recipes."

Very exciting indeed...

Here's the article in Parade

Here's my recipe for Spicy Cilantro Corn on the Cob