Farmers' Market Friday ~ The Goodness of Summer {Calabacita & Chipotle-Strawberry Glazed Pork Tenderloin}

I visited Wolf Ranch Farmer's Market last Saturday with the family. We had a great time visiting almost every booth and seeing what the vendors had to offer. It is quite a good variety for the close to 30 or so vendors at the market. The expected items of fresh seasonal produce and locally farmed meats and eggs were offered for sale. In addition, there are a number of vendors offering up prepared foods - both main meal items (ie tamales, breakfast tacos, currywurst) and quite a variety of sauces and other meal components (eg, jams, jellies, chutneys, salsas and kimchi). The market also has honey, olive oil and freshly roasted coffee to offer as well.  I picked up a nice variety of these prepared items to be used in future Farmers' Market Friday posts. For this week's post, the focus is one of the most stunning gems of summer - sweet corn, as well as a beeee-utiful pork tenderloin.

Here, in Central Texas, sweet corn season is in progress. It only lasts about 5-6 weeks so it is a short window to fill your gullet with the versatile vegetable. It also just happens to be time for squash and onions, as well. Combined, these make a delicious dish of my childhood called Calabacita. There can be some confusion here as the word calabacita is Spanish and refers to a particular small, light green squash that tastes very similar to a zucchini. But, it also refers to the aforementioned dish or any variation of said dish (My grandmother's version included the most tender, simmered chicken as well.)

The following is my favorite version which really showcases and highlights the freshness of the summer season. (and makes for a good side to the pork tenderloin recipe that follows, as well as, charbroiled chicken, too.)

Here's what I used from the market for these recipes: 

• Calabacita squash and fresh garlic from Tiemann's Tasty Produce
• Samurai Sweet Corn from Two Happy Children Farm
• Sweet onions from Star Farmers Market
• Extra Virgin Olive Oil from Central Texas Olive Ranch
• Pork tenderloin from Richardson Farms
• Strawberry Balsamic Black Pepper jam from The Winemaker's Pantry

Calabacita

• 5 small or 2 large calabacita squash (or substitute zucchini) in small dice
• 2 Tbsp olive oil 
• 1/2 C sweet onion, chopped
• 3 cloves garlic, minced
• 2 C fresh corn kernels off the cob
• 1/2 C roasted red pepper, diced
• 1/2 C cotija cheese grated, for garnish
• 2 Tbsp fresh oregano chopped

In a large saute pan, heat the olive oil over medium heat. Add the onion and cook until soft and translucent. Add garlic and cook for 1 minute until oils begin to be released. Add squash and corn; stir and cook for 3 minutes or so. Keep vegetables moving to ensure even cooking. Add roasted red pepper and oregano. Saute until corn is cooked to your liking about 10 minutes or so. Season with salt and pepper. Serve with a sprinkle of cheese on each serving. Enjoy!

This dish is an incredibly sweet medley of the freshness of summer. The cotija cheese (a Mexican cheese with a lot of similarities to Parmesan.) provides just the right tang and saltiness to act as a foil to that vegetable sweetness. The perfect summer side dish!

Chipotle Strawberry Glazed Pork Tenderloin 

(adapted from Southern Living Magazine)

• 3 Tbsp butter
• 1/2 C sweet onion, finely chopped
• 2 cloves garlic, minced
• 1.5 tsp chipotle chilies in adobo, chopped (found canned in the international aisle of the grocery store)
• 1/2 C water
• 1/3 C Strawberry Jam
• 1/4 C orange juice
• 3 Tbsp apple cider vinegar

Melt butter in a small skillet over medium heat. Add onion, garlic and chipotle; saute for about 3 minutes or so. Stir in water, jam, orange juice, apple cider vinegar. Bring to a boil and cook, stirring rather frequently, until mixture is thick and syrupy (about 8-10 minutes). Put mixture into a blender or use a stick blender (my appliance of choice) and process mixture until smooth. Cool for about 10 minutes before using.

Use this sauce on roasted or grilled chicken or pork. Set aside some for serving with the meat. Brush directly on meat during the last 10 minutes of cook time to avoid burning the sugars in the sauce and having a bitter result.

For pork tenderloin: Heat oven to 425F. Place whole tenderloin on rack in a shallow roasting pan. Place in center of oven and cook to internal temp of 140F. Remove from oven, baste/brush with glaze and return to oven to cook until internal temp reaches 150F (total cooking time 25-35 minutes). Center will have a light pink blush. Remove tenderloin from oven and allow the meat to rest for about 10 minutes or so before slicing into 1/2-1 inch thick medallions. Serve with additional sauce.

The sweet smoky flavor of this sauce makes for a delicious accompaniment to meats. The chipotle adds just the right amount of spice and Mexican-inspired flair to go well with the calabacita.  As you can see, the focal points of the meal, the produce and the protein in addition to oil and jam, come from the farmers' market but additional items will come from either your pantry or the grocery store.  I just can't say enough good things about the quality of the items that I used. The vegetables are just amazingly fresh, tender with so much flavor. The same can be said for the pork tenderloin. My family remarked how tender the meat was, and the flavor was also noted. 

I hope you get out to the Wolf Ranch Farmers' Market, or to a farmers' market near you and pick up the items to make this meal. I'd love to see your photos if you do!

Happy Cooking!

sld


Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own. 

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