Food: Peaches, wine & festivals |

Food: Peaches, wine & festivals

Lee Mathis
Free Press Food Columnist
Lee Mathis
Staff Photo |


Total Time - 45 minutes (Active Time - 30 minutes)

Makes 4 servings

Pork Tenderloin With Fresh Peach Salsa


1 pork tenderloin (about 1 lb)

1/2 teaspoon kosher salt

1/4 teaspoon pepper

3 tablespoons extra-virgin olive oil, divided

2 tablespoons fresh cilantro, coarsely chopped

1 jalapeño pepper

2 peaches (or nectarines)

2 medium tomatoes

3/4 cup fresh pre-diced onions

1 teaspoon white balsamic vinegar


Preheat oven to 400°F. Preheat large sauté pan on medium-high 2–3 minutes. Season pork with salt and pepper (wash hands). Place 1 tablespoon oil in pan, then add pork; cook and turn 4–5 minutes or until well browned. Transfer pork to shallow baking pan; bake 15–22 minutes or until pork is 145°F. (Let pork stand 5–10 minutes before slicing.)

Prepare salsa while pork bakes. Chop cilantro and place in medium bowl. Cut jalapeño pepper in half (remove seeds); chop pepper finely and add to cilantro. Cut peaches into small pieces; add to peppers. Cut tomatoes into small pieces; add to peaches. Add onions; gently stir in vinegar and remaining 2 tablespoons oil.

Slice pork; serve with salsa.

Wine-Scented Rice


3 tablespoons fresh cilantro, finely chopped

1 tablespoon extra-virgin olive oil

1 1/2 cups basmati or jasmine rice

3/4 cup fresh pre-diced onions

2 3/4 cups white wine/herb chicken broth


Chop cilantro; set aside. Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan, then add rice and onions; cook and stir 1–2 minutes or until rice is toasted and onions begin to soften.

Stir in broth; bring to a boil. Cover and cook 1 minute, stirring often. Reduce heat to lowest setting; cook 22 minutes (do not stir or remove lid during cooking).

Fluff rice with fork; stir in cilantro and serve. (Makes 6 servings.)


Grand Valley is in the process of releasing one of its most precious bounties — peaches and grapes! (Yes, we know that we grow a lot more things than just peaches and grapes, but ‘tis the season!)

People nationwide know of our fabulous Palisade Peaches, and our wines are growing in popularity every year. What better way to showcase the fruits than with two of the valley’s premier festivals — the Palisade Peach Festival (August 14-17, Riverbend Park, Palisade) and Colorado Mountain Winefest (Sept. 19-21, Riverbend Park, Palisade).

Now, as many of you know, I spend a lot of time on the road, mostly in Virginia expanding our cheesecake business, and have the opportunity to work some other great events. I always make my schedule to allow time for these festivals back home. I am very proud to live here.

The website of the week is It’s a great site to search for over 2 million recipes. The recipe of the week is a pork tenderloin with fresh peach salsa and wine-scented rice.

We will also be having another (different) pop-up restaurant at Peach Street Distillers on Tuesday, Aug. 5, called PizzaZ. It will feature individual gourmet pizzas on the BBQ along with a few other treats from 5-7 p.m.

GJ Free Press food columnist Lee Mathis is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached via email at, on the Web at, or by calling 970-256-4688. Also, find him on the Web by searching Facebook, Pinterest or by visiting Twitter (@decadenceGJ).

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