Oven Roasted Fruit. Summertime Dessert

Whenever i get to go home to Utah it's a treat. Utah honestly has the most beautiful summers. I am probably bias given i grew up there but it's dry, warm in the day, cool at night, and has that really lovely soft grass that you can't wait to just lay in- especially under the stars, it's beautiful. Anyway!! Last week i went home to my lovely family to cook, dance, and eat (we live in the kitchen). 

Every year my mom buys a MASSIVE box of peaches from a local orchard; I make it my duty to eat them all before... uh... they...uh... go bad. You see, I can find complete and utter happiness in a bowl of 5,6,7, 10 peaches. It's why i made them dessert. Dessert typically equals happiness and so do peaches... big time smiles here. 

My cute sisters. They can't wait to each peaches for dessert too. 

 Specifically, this dessert is composed of peaches, strawberries, and plums. Drizzled with citrus and paired with Frozen Honey Sweetened Yogurt, Ice Cream, or by itself. You won't feel guilty for this one. 

Oven Roasted Fruit

Peaches, Strawberries, Plums

Ingredients

• 6 peaches, pitted and cut into quarters or eighths
• 6 plums or Italian prune plums, pitted and quartered or halved
• 1/4 cup sugar
• 2 cups fresh Strawberries OR raspberries
• 2 tablespoons orange juice

Directions

Preheat the oven to 450 degrees F.

Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender.

Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.

Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled. You may also serve it with a bit of plain yogurt (with honey or not). 

Pork Tenderloin Salad with Grilled Nectarines.

Let me start by saying, Yes, I am the lame person that brings their own food to a stadium. I brought this salad to the game the other day... I sat completely content with my meal and the game. Twas a good day.

Anyway, My love of peaches isn't much of a secret. When i was younger my parents buckled me into the backseat before taking their place in the front. They'd left me with a bucket of peaches... what would you do? Yep, i did it. They looked back at my young-- <5 self, covered in peaches and it's juice--happy as can be- saying, 'Pich, Pich, Pich'.  Since then...each year Peach season strikes i'm a happy girl.

The original recipe is from 'Cooking Light' and is served with Nectarines but I served it with Peaches. Don't sweat that swap. Also, I eat meat once a week but due to the fact that it was so yummy I ate the leftovers the next day. If you don't eat meat try replacing the Pork with tilapia or mahi-those would be delicious!

 There are 366 Calories for one serving of 3 oz. of pork, 5 wedges of peach, and 1.5 cups of the salad. ENJOY, HAPPILY!

Picture and Recipe courtesy of Cooking Light

PorkTenderloin

andGrilledNectarineSalad

• 5 tablespoons Olive Oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons minced fresh tarragon
• 2 garlic cloves, minced
• 2 tablespoons maple syrup, divided
• 1 (1-pound) pork tenderloin, trimmed 
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 2 large nectarines, halved and pitted
• 6 cups gourmet salad greens
• 1/2 cup thinly sliced red onion

Preparation

1. 1. Preheat grill to medium-high heat.
2. 2. Combine first 4 ingredients in a small bowl. Divide mixture in half. Combine half of balsamic mixture with 1 tablespoon maple syrup. Reserve 2 tablespoons maple syrup mixture. Brush remaining maple syrup mixture evenly over pork; sprinkle pork with salt and pepper. Place pork on a grill rack coated with cooking spray; grill 16 minutes or until desired degree of doneness, turning occasionally and brushing with reserved maple syrup mixture. Remove pork from grill, and let stand 10 minutes before slicing.
3. 3. Coat cut sides of nectarines with cooking spray; brush with remaining 1 tablespoon maple syrup. Place, cut sides down, on grill rack; grill 5 minutes or until well marked and tender. Remove from grill; slice into 1/2-inch wedges.
4. 4. Combine remaining half of balsamic mixture, greens, and onion in a large bowl, tossing to coat. Divide mixture among 4 plates; top with pork and nectarines.