The salsa is fantastic with the pork on a warm summer night—fresh, sweet and spicy. We used jalapeños for the peppers. The article in The Week, where we got this from, talks about how food guidelines have recently changed such that whole pork cuts are considered safe at 145 degrees rather than 160. Much juicier!

• 1 cup coarsely chopped fresh cilantro leaves
• ½ cup minced shallots
• 6 tbsp fresh lime juice
• ¼ cup vegetable oil, plus more for brushing
• 2 pork tenderloins, about 2½ lbs total
• 8 oz fresh cherries, stemmed, pitted, and halved
• 1 fresh Fresno, red jalapeño, or Holland chile, thinly sliced crosswise
• 1 tbsp extra-virgin olive oil
• Salt and freshly ground black pepper

Heat a gas grill to high, or build a medium-hot fire in a charcoal grill. Meanwhile, combine ½ cup cilantro, ¼ cup shallots, 4 tbsp lime juice, and ¼ cup vegetable oil in a resealable plastic bag. Add pork, seal bag, and turn to coat. Marinate pork at room temperature for at least 15 minutes and up to 8 hours, turning occasionally.

Meanwhile, combine cherries, chile, olive oil, and remaining ½ cup cilantro, ¼ cup shallots, and 2 tbsp lime juice in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors meld.

Remove tenderloins from marinade and season generously with salt and pepper.

Brush grill grate with vegetable oil. Place tenderloins on grate and cook, turning frequently, until an instant-read thermometer inserted into the center of pork registers 145 degrees, about 15 minutes. Let rest for 10 minutes. Cut into thin slices and serve with salsa. Serves 6.

From The Week, July 7, 2013.

Definitely not paleo, but for sure rhubarb-a-licious! The first time I baked this, I woke Griffin up and he said, “Are we having rhubarb pie?” and I said, “Yes! How did you know?” and he said, “I heard lots of rhubarby things going on! “

Dough
3 cups flour
1 teaspoon baking powder
¼ cup sugar
1 pinch salt
½ cup butter, chilled and cut into small pieces
¾ cup buttermilk

Filling
1 lb rhubarb, chopped (that’s about 5 stalks)
½ cup sugar

Glaze
1 egg white, lightly whisked with a little water
sugar, for sprinkling

Directions

1. Preheat the oven to 350°F Butter a 10 inch deep-dish pie dish and set aside.
2. For the dough sift together flour, baking powder, sugar and salt into a large bowl.
3. Work in butter using your finger tips until dough resembles coarse cornmeal.
4. Gradually add buttermilk folding the wet and dry ingredients together until a soft dough forms (you may have to add a little water).
5. Turn out onto a floured surface and knead lightly just until the dough comes together (do not overwork it or it will be tough).
6. Divide dough into two equal portions. Roll out half of the dough into a 12 inch round and place in pie dish.
7. For the filling combine rhubarb and sugar in a bowl and stir to mix well.
8. Pour filling into the pie dish.
9. Roll out the remaining dough into another 12 inch round to from a pastry lid. Brush the rim of the bottom crust with water and put on the lid. Press together to seal.
10. Brush the glaze evenly over the top crust and then sprinkle lightly and evenly with sugar. Cut 3-4 steam slits into the top of the pie.
11. Bake until the crust is golden brown and the fruit tender for about 50 minutes.