I’m a fan of pork tenderloin, a flavourful cut that cooks quickly and, provided you serve it pink, delivers juicy, tender results with minimal effort. So I couldn’t help but like the pork tenderloin with peaches served by Montreal Gazette fine dining critic Lesley Chesterman during a recent media event presented here.
This summery version, where traditional apples are replaced with peaches, needs in-season peaches, when fruits are sweet and juicy. I wouldn’t hesitate to make it the rest of the year with apples or even pears, but then I’m always down with improving whatever gives.
Discovery Beat: For the occasion, our chef decorated each dish with purple beet shoots that added freshness and sweetness to every bite. They are also visually spectacular, despite the above picture that proves once again I’m no Kodak Kid! Caveat: I’ve never seen beet shoots at the supermarket and not even in my CSA-style Lufa basket, but I suspect any sweet shoot like pea would prove fun if less colourful. And those you can find at the market. Good luck!
The meal served during the event held at Williams-Sonoma in Brossard’ Quartier Dix30 was meant to showcase the pairing powers of Chardonnay with an impressive array of barbecue-ready foods. For other recipes, see the Red pepper & aged cheddar quiche, the Nicoise salad and the Chardonnay granité with grapefruit confit shown below, all recipes developed by our hostess for the event.
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