Edie Hernandez Pampered Chef Independent consultant

First, I want to thank Jesus for allowing you to come into this world to spread the sound of your voice, and to embrace those with your kindness. I remember when I first met you on the Galileo. My family took you in as part of ours And your family took mine. I have never seen a more beautiful person which just left this earth with a great void. An angel has left this earth to go to be with God. I'm sure he welcomed you with open arms and you will fill the chorus of all the angels. You will be missed but we're all thankful that you will not feel any pain. You will be waiting for us when we get there. I thank you once again for being in my life and in the life of my family, You are a true, true example of a gentleman. I won't keep this going. I just want the world to know. You went to be with your heavenly Father. Your space can never be filled. Love you, Ceci. God bless.

Thanks for the many memories.

I love you mom.

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GRILLED PEACH SALAD
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Prep 5 min

|

Cook 25 min

|

Ready in 30 min

THE DRESSING IN THIS RECIPE USES BROWNED BUTTER, AND WHILE IT SOUNDS FANCY, IT'S REALLY EASY TO MAKE. IT’S A SIMPLE SHORTCUT THAT DEEPENS THE FLAVOR OF SWEET AND SAVORY FOODS.

INGREDIENTS
Pork & Peaches
1 pork tenderloin (about 1 lb./450 g), trimmed
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
2 peaches
Canola oil for spritzing
Salad
2 heads butter lettuce, washed and dried
¼ cup (50 mL) pecan halves, toasted
2 oz. (60 g) goat cheese, crumbled
Dressing
⅓ cup (75 mL) canola oil
3 tbsp (45 mL) red wine vinegar
1 tbsp (15 mL) honey
¼ tsp (1 mL) salt
2 tbsp (30 mL) butter
½ tsp (2 mL) fresh thyme leaves
DIRECTIONS
Preheat the oven to 425°F (220°C). Heat the 12" (30-cm) Nonstick Grill Pan over medium-high heat for 3–5 minutes.

Cut the pork in half widthwise and season with salt and pepper.

Cut the peaches in half and remove the pits. Spray the cut side of the peaches with oil using the Kitchen Spritzer. Place the pork and peaches on the grill pan. Grill the pork and peaches for 10 minutes, turning the pork halfway through cooking.

Transfer the peaches to a cutting board. Turn the pork a second time, and place the pan in the oven for 12–15 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.

Slice the peaches, cut-side down, with the Quick Slice; set aside.

Combine the oil, vinegar, honey, and salt in the Measure, Mix & Pour®.

Remove the pan from the oven. Transfer the pork to a cutting board to rest.

Add the butter and thyme to the pan. Cook for 1–2 minutes over medium heat, or until the butter is browned and fragrant. Add to the dressing and pump the lid to combine.

In a large serving bowl, combine the lettuce, pecans, goat cheese, peaches, and two thirds of the dressing. Gently toss with the Small Chef’s Tongs. Taste the salad and add additional dressing if needed. Slice the pork and place on top of the salad to serve.

Yield:
4 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 390, Total Fat 27 g, Saturated Fat 7 g, Cholesterol 100 mg, Sodium 420 mg, Carbohydrate 11 g, Fiber 2 g, Sugars 9 g, Protein 28 g

Cook's Tips:
Browning butter is different from melting it: The milk solids get toasted and give off a nutty flavor.

To get even more grilled flavor in your salad, slice the peaches before grilling them, and use the Double Burner Grill so there’s room for the sliced peaches and pork.

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Small Chef's Tongs

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