A few weeks into January those of us who made a resolution to eat healthier in 2022 are starting to tire from the effort. Here’s a recipe that can help you hold onto that New Year’s goal a while longer: Barham Family Farm’s pork tenderloin with peaches, roasted corn salsa, and arugula.
Naturally lean, pork tenderloin is an excellent source of protein chock-full of thiamine, vitamin B6, phosphorous, and niacin. This healthy recipe was developed exclusively for Barham Family Farm, a producer of pork, beef, chicken, and eggs, located in Kearney, Missouri—and thankfully for us, they decided to share.
You’ll find the 100-year-old farm’s meat at local restaurants including Cafe Sebastienne, Fox & Pearl, The Antler Room, The Town Company, and Urban Cafe. Owned by Kenny and Annette Barham, along with their sons, the local farm’s animals are non-GMO fed and pasture raised without antibiotics or growth hormones.
Before you make this recipe, stop by Barham Family Farm to purchase the tenderloin—or you can get it delivered to your door with a minimum purchase of $150.
Barham Family Farm Pork Tenderloin with Peaches, Roasted Corn Salsa and Arugula
Makes 4 to 6 servings
Ingredients:
- 2 (1-pound) Barham Family Farm pork tenderloins
- 2 tablespoons Barham Special Blend seasoning (a custom blend of sea salt, black pepper, garlic, ginger, allspice, cinnamon, and cloves)
- 1 tablespoon canola oil
- 1 (10-ounce) package frozen roasted corn
- 2-3 peaches from a 32-ounce jar of Barham Family Farm Peachy Peach Halves, drained and diced
- 1 cup grape tomatoes, sliced
- 1/4-1/2 jalapeño pepper, seeded and finely diced
- 1-2 cups baby arugula
- Salt and pepper, to taste
Directions:
Preheat the oven to 425 degrees.
Remove tenderloins from the bag and blot excess moisture with a paper towel. Using a sharp knife remove any silver skin. Rub meat with seasoning blend.
Heat canola oil in an oven-safe skillet over medium-high heat and sear the tenderloin on all sides using tongs until brown.
Place the seared tenderloin in the oven and roast for 15-20 minutes or until the internal temperature reaches 145 on a meat thermometer. Do not overcook; the tenderloins should remain slightly pink in the middle. Remove meat from the pan, reserving pan juices in the pan, and allow tenderloin to rest on a cutting board. Turn oven down to 325 degrees.
Microwave corn according to package directions. Remove corn from microwave and add to skillet with pan juices. Add peaches, tomatoes, and desired amount of diced jalapeño. Stir mixture and warm on the stovetop or in the oven for 10 minutes or until warm throughout. Remove the skillet from the oven and stir in arugula. Season to taste.
Slice tenderloin and serve with warm salad.