I am fully aware that precious peaches are not yet in season.

But, I’m SO craving summer: the season and all the delicious delicacies fresh from the farm and garden that come with the warm weather.

Honeyed Wine Peaches & Pork-010

And, it just so happens that I was gifted with a “macro extender” lens for my camera, and I was dying to try out the ultra-super-duper close up shots of bright peachy orange and brilliant blue of which the extender is capable.

I haven’t quite gotten the hang of how uber steady the hand must be for these shots, the exact lighting technique, or the fact that the lens must be so close not even a toothpick could squeeze between the glass and the food!

But, it’s a work in progress and I’m excited to experiment…

…with the camera clutter AND with the continued cogwheels of creativity in my kitchen.

Honeyed Wine Peaches and Pork

1/2 cup whole wheat berries
2 cups filtered water
1 Tbs. Kerrygold butter

3/4 lb. pork tenderloin
sea salt and pepper

1 Tbs. Kerrygold butter
1/2 yellow onion, finely chopped
pinch of salt and pepper
2 Tbs. local honey
1/2 cup red wine + 1 Tbs. balsamic vinegar
1 yellow peach, sliced

2-3 oz. outstanding blue cheese, crumbled

Rinse the wheat berries well and bring to a boil with 2 cups water and butter. Reduce heat to a simmer. Cover and cook for 50-60 minutes, until somewhat soft, but still a little crunchy, and the water is absorbed. Add a dash of salt.

Meanwhile, preheat the oven to 500 degrees. Follow this foolproof method for cooking the pork tenderloin. It works like magic, every single time!

Bring the tenderloin to room temperature. Rub the salt and pepper into the pork, covering all surfaces.
On a parchment lined baking tray, uncovered, roast the loin for 3-5 minutes.
Keep the oven door closed!
No matter what, keep that sucker closed.
Turn off the oven and continue to “cook” for 50-60 more minutes.
This is tricky…the door MUST stay closed, but you’ll have to judge when to remove the little loin. 50 or 60 minutes. The key is to allow for the pork to reach an internal temperature of 165, but not to dry out. Opening the door will interfere with the moist cooking process.

Finally, for the honeyed wine sauce, melt the remaining butter in a medium saucepan over low heat. Add the onions, salt, and pepper. Sauté until golden. Add the honey, red wine, and vinegar. Lower the heat to a simmer and reduce the sauce until somewhat thick, about 5-7 minutes. Add the peaches and gently stir to glaze and caramelize, being not break the delicate fruit. The sauce will continue to reduce. You’ll know when it’s ready.

Serve each plated dish beginning with the wheat berries, then with thinly sliced layers of tenderloin, the honeyed wine and peach reduction, and then top with the best blue cheese around.

2 thoughts on “Honeyed Wine Peaches and Pork

  1. Oh my that looks pretty amazing. I’m gonna give these recipes a shot when peach season comes around here in Seattle. I’ll need a bit of practice to make it look so pretty though.

    1. Joel,
      I certainly hope you try your hand in the kitchen! And, you know, presentation is all part of the fun of crafting in the kitchen?
      Having lived in PDX, I’m so jealous of your Seattle peaches. We have great peaches in CO, but there’s nothing like the mouthwatering produce of the PNW! Peaches, berries, cherries, apples…oh, my mouth is watering already!
      Be sure to send me photos of all the things you create this summer!

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