Barham Family Farm Pork Tenderloin with Peaches, Roasted Corn Salsa and Arugula

September 24, 2021 • 0 comments

Resolved to eat better in 2022? Pork tenderloin is naturally lean protein and an excellent source 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 30 minutes north of downtown Kansas City, in Kearney, Mo. The 100-year-old farm is owned by Kenny and Annette Barham, and their sons. Their animals are pasture-raised, non-GMO fed, and raised without antibiotics or growth hormones. The Barhams supply some of Kansas City’s top restaurants, including The Farmhouse, Cafe Sebastienne, Fox & Pearl, The Antler Room, The Town Company, Urban Cafe, and more. Individual consumers can buy Barham Family Farm meats and sundry products from the Barhams. With a minimum purchase of $150, they’ll deliver to your doorstep. Or visit The Store. Hours are 10 a.m. to 6 p.m. Thursday and Friday and 9 a.m. to 3 p.m. Saturday. Be sure to visit www.barhamfamilyfarm.com/recipes frequently to search for new recipes. The website offers the Barham’s personal favorites and those developed specifically for their cuts, as well as recipes from top chefs, including Alex Pope of Local Pig, Vince Paredes of The Farmhouse and Chad Tillman, formerly of Norcini.

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4-6

Ingredients

Pork Tenderloin
Barham Seasoning Blend
Candied Jalapeno Peppers
Peach Halves
Raspberry Jalapeño Jam

Directions

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 Barham Family Farm Candied Jalapeño Peppers

1-2 cups baby arugula

Salt and pepper, to taste

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 all over 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 and allow tenderloin to rest on a cutting board.

Microwave corn according to package directions. Remove corn from microwave and add to skillet with pan juices. Add peaches, tomatoes and desired amount of 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.

by Jill Wendholt Silva