While on the Outer Banks last week I made a pork tenderloin that was the best I've ever done. Thought I'd share it with y'all:

1 pkg pork tenderloins (there will be two small ones in the pack)
4-5 shallots
1-2 red peppers
Salt & pepper
1 jar peach salsa (which we found at a farm stand, but you can sub any fruity salsa or even jam)*

Trim any excess fat and silverskin from the tenderloins. Butterfly them. Sprinkle with salt & pepper.

Roast the peppers until well charred. Rest in a bag to steam. Wipe off the skins, leaving a little char behind for additional taste. Chop.

Peel the shallots and slice them thinly. Saute in a little olive oil until almost caremalized. Add the chopped peppers. Season with salt & pepper.

Spread the shallot/pepper mix over one of the butterflied tenderloins, leaving an uncovered border. Top with the second butterflied tenderloin. Tie with cotton twine, spacing the ties about an inch apart.

Sear the pork on all sides in a hot skillet. Transfer to a baking dish and spoon salsa over the top. Bake in the oven at 325F for about 25 minutes per pound.

*If you want the true gelt, we got it at Morris Farm Market, in Barco, NC. We stopped there again on the way home, specifically to pick up a couple of jars of the peach salsa; it was that good. Turns out they do sell mail order. You can find them at Morris Farm Market.

That sounds like a nice, not too complex and tasty recipe. I'm going to the ocean this weekend, and so I might try it out in a similar situation. I always enjoy visiting the farm stands outside Ocean City, MD when we're there. They mostly sell fresh vegetables they raise and from my recollection, don't have jams and jellies. But it's nice to get fresh raised produce and contribute directly to the farmer too.

Matt

More and more we're seeing value added products sold at farm stands and at farmer's markets.

This is a healthy trend, I believe. On one hand, it broadens the sales-period for the farmer, giving him an opportunity to sell more of what he grows. And, on the other hand, it provides many more products---such as the peach salsa we found---for us consumers to play with.

A win-win situation for sure.

Having remembered reading this recipe and wanting to give it a try, I was lucky enough to come across Peach Salsa at the Georgia Winery when we were on vacation there weekend before last. I am going to try this recipe soon and will let you know how we like it.

Thank you for sharing it!

Cathy

Glad you found some, Cathy. Hope the tenderloin works out for you.

This year at Morris we found Peach Cider (along with several other fruite ciders, like blueberry) and I used it to make a peach gastrique to drizzle over those crab-filled fried won tons.

1 cup peach cider
1/2 cup red wine vinegar
1-2 tbls sugar

Combine in a small saucepan. Bring to rapid simmer. Reduce until syrupy.

Incredible if I say so myself.