This black pepper pork tenderloin is simply delicious – rubbed with fresh cracked black pepper, grilled to perfection, sliced, and served with fig preserves.

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I am often asked which are my favorite places to dine in Columbus, OH but two of my favorites function primarily are catering businesses, one of which being Bleu & Fig. I’ve had the pleasure of dining in their event space more than once (including our rehearsal dinner), enjoying their off-site catering, and visited their newest addition, a cafe!

One of their most popular dishes, and also one of my favorites, is their black pepper pork tenderloin served topped with fig preserves. While I can easily order it from them, I decided to dabble with making my own for the first day of #FallFlavors week.

I have to admit, I clearly don’t know their secret to making their version, but I still thoroughly enjoyed it. All you need is four ingredients: rub the pork tenderloin with fresh cracked black pepper, cook on a greased grill until 145 F, let rest before slicing and top with fig preserves. It’s sweet and savory, and juicy!

For the fig preserves, I decided to use a jar of Bellisaris that also added a bit of heat with the addition of jalapeno, but a simple sweet fig preserve would suffice if preferred. Serve with a side of garlic mashed potatoes or mashed cauliflower and creamy peas or steamed green beans. Seemed like a great meal to ease into accepting the end of yet another summer to welcome in fall.

Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.

Monday #FallFlavor Recipes

Beverages

• Apple Cider Mule from Art of Natural Living
• Caramel Apple Sangria from Our Crafty Cocktails
• Jack Rose Cocktail from Books n’ Cooks

Breads

• Apple Cider Donuts from Sweet Beginnings
• Pumpkin Banana Muffins from Hostess At Heart

Salads, Soups, and Sides

• Apple Cranberry Spinach Salad from Cheese Curd In Paradise
• Chipotle Butternut Squash Mash from A Little Fish in the Kitchen
• Cider Baked Squash from Jolene’s Recipe Journal
• Easy Broccoli Cheese Soup from A Kitchen Hoor’s Adventures
• Loaded Cauliflower Casserole from Blogghetti

Main Dishes

• Easy French Onion Chicken Recipe from Family Around The Table
• Maple Bacon Smoked Sausage from Palatable Pastime

Desserts

• Air Fryer Apple Crisp from Devour Dinner
• Air Fryer Apple Pie Egg Rolls from An Affair from the Heart
• Caramel Apple Rice Krispies Treats from Hezzi-D’s Books and Cooks
• Maple Syrup Pancake Cookies from Karen’s Kitchen Stories
• Pumpkin Chocolate Chip Cookies from Best Cookie Recipes
• Pumpkin Dump Cake Recipe from Our Crafty Mom
• Pumpkin Rabdi from Magical Ingredients
• Pumpkin Whoopie Pies from Jen Around the World

Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more fall inspiration!

BLACK PEPPER PORK TENDERLOIN WITH FIG PRESERVES

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. pork tenderloin
•  2 tsp fresh cracked black pepper
• 2 Tbsp canola oil
• 1/2 cup fig preserves

Directions

1. Prepare your grill on medium/high heat (400-450 F).
2. Meanwhile, liberally coat the tenderloin with fresh cracked black pepper.
3. Lightly grease the grill rack so the meat doesn’t stick. Place the pork on the grill, close lid and cook for approximately 20 minutes, rotating both every 5 minutes, until thermometer registers 145 F in the thickest part of the tenderloin.  Remove from grill. Cover tenderloin with tin foil and allow to rest for 10 minutes.
4. To serve, slice pork tenderloin and top with fig preserves.

Source: Inspired by Bleu & Fig.

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This burger gets its name “The Pepper Burger” from the whole black peppercorns studding the ground beef patties and the slice of pepperjack cheese on top.

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May is a great month. The weather warms up, flowers are blooming, it’s my birthday month, and not only is it #NationalBBQMonth but it’s also #NationalBurgerMonth – two of my favorite things! As such, Kita from Girl Carnivore is bringing bloggers together through the deliciousness that is all burgers for another year of #BurgerMonth! But no sponsors this year, just letting those burgers shine on their own merit.

I originally had planned on posting something earlier in the month but as you can imagine, due to the passing of my mother in April, my blog was put on the backburner. And then my grief prevented any creative juices from flowing to decide what to even make. But then I remembered a simple but not so subtle burger that I had been meaning to recreate – The Pepper Burger from O’Reilly’s Pub here in town.

These 5 ounce burgers have a black peppercorn crust on the outside that is not for anyone sensitive to black pepper. Yes whole damn peppercorns. Granted I decided to coarsely grind up some of them with a mortar and pestle to help distribute them a bit more, but rest assured you definitely notice them.

While the original peppercorn-studded burger is topped with provolone, I took the pepper factor up a notch by adding pepperjack cheese instead. Gotta earn the right be called “The Pepper Burger” right? Then I finished it off with fresh slices of tomato, white onion, lettuce and served it all on a toasted bun. Nothing pretentious, just a standard, generic brand burger bun. SUre you could get something fancier but its not necessary.

Take a look back in time to previous creations for #BurgerMonth including: Blueberry Cinnamon Roll Turkey Burgers (2020), Chimichurri Burgers (2019), Sushi Burger (2018), Patacon Burgers (2017), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).

Follow along all month long with the hashtag #BurgerMonth or click directly on the participating blog names below! There’s at least one new recipe every day for the entire month. I might even share one more ;-).

Chiles and Smoke ? Grumpy’s Honeybunch ? Honeybunch Hunts ? Miss in the Kitchen ? Out Grilling ? Our Good Life ? Culinary Adventures with Camilla ? A Kitchen Hoor’s Adventures ? The Redhead Baker ? Simple and Savory ? For the Love of Food ? Grillax ? The Beard and The Baker ? Or Whatever You Do ? The Kindred Plate ? Sumptuous Spoonfuls ? Sweet reciPEAs ? Real Life with Dad ? A Day in the Life on the Farm ? Wildflour’s Cottage Kitchen ? Grilling Montana ? Devour Dinner ? Making Miracles ? Plateful of Passion ? Pastry Chef Online ? An Affair from the Heart ? Sarah’s Cucina Bella ? Karen’s Kitchen Stories ? The Best Vegetarian Recipes ? Wok and Skillet ? BwellQue ? The Spiffy Cookie ? Bacon Fatte ? Cheese Curd in Paradise  ?

Six years ago: Smoky Chipotle Quinoa Burgers

Seven years ago: Dad’s Creamy Potato Salad

Eight years ago: Bacon, Egg and Avocado Taco

Nine years ago: Penne with Eggplant and Pine Nut Crunch

THE PEPPER BURGER

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Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/3 lb. ground beef*
• 1 tsp salt
• 1 tap garlic powder
• 2 Tbsp whole black peppercorns, half coarsely ground
• 4 slices pepperjack cheese
• 4 toasted hamburger buns
• 4 slices of bacon, cooked and halved
• Sliced white onion
• Sliced tomato
• Lettuce

Directions

1. Add ground beef to a large bowl and season with garlic powder and salt. Form into four equal patties. Sprinkle both sides with peppercorns, pressing into the patties to stick. Let sit at room temperature while the grill preheats to medium-high heat.
2. Grill the burgers about 4 minutes per side or until desired doneness. Remove from the grill, toped with a slice of pepperjack cheese, and cover with foil.
3. To assemble burgers, Place a burger on the bottom half of a toasted bun and top with 2 half-slices of bacon, onion, tomato, lettuce, and top half of the burger bun.

Notes

* I used a blend of chuck and brisket

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This is what the simply delicious pasta dish cacio e pepe would looks like in pizza form. I know you’ve been wondering so you’re welcome.

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How is it June?? I feel like I am in a time warp because it both feels like no time as passed and yet at the same time so much has happened. Unfortunately few of those things have been good, especially lately.

Despite all the progress human-kind has to show for itself over the course of history, it’s devastating that people of color are still treated as lesser humans.

I sit here not really knowing what else to say without feeling like they are just words, or a list of thoughts that you’ve heard before, but I feel the need to express my support so here goes.

These protests are absolutely warranted.

We need to be better at being kind to our fellow humans, of all races, genders, backgrounds, and beliefs.

So much hatred spawns for misunderstanding or fear. Instead, learn about the lives of others different than yours – try to understand their perspective.

This cannot go on. We have to change.

The photos of people of all colors, even policemen, coming together in protest give me hope that maybe something will finally give this time.

Butt takes more than standing alongside one another to change a mindset of the collective, however the collective can change by one person at a time.

How do you transition from that to talking about this pizza? You don’t.

How frivolous does my blog full of food recipes feel in comparison to actual pain and suffering?  But here we are so I am just going to go with it.

This pizza, as you can guess from the name, was inspired by the dish cacio e pepe (cheese and pepper), so you can guess what the toppings are – cheese and pepper.

But not just any cheese: freshly grated romano, parmesan, and a big ball of burrata. If you are unfamiliar with burrata, imagine a fresh ball of mozzarella with stracciatella and cream in the center – similar to a rich ricotta.

Now imagine that melted on top of pizza.

Finish it off with a drizzle of truffle oil and you’ve got a deliciously simple pizza.

Three years ago: June 2017 Stitch Fix #23

Four years ago: Chorizo Breakfast Burritos

Five years ago: Boozy Ginger-Lemon Fruit Salad

Eight years ago: Baked Blueberry French Toast with Streusel Topping

Nine years ago: Chick’amole Salad Sandwich

CACIO E PEPE PIZZA

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Yield: 2-3 servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 2 Tbsp unsalted butter, melted
• 2 Tbsp olive oil
• 1 tsp fresh ground black pepper
• 2 oz. Parmesan cheese, finely shredded
• 2 oz. Romano cheese, finely shredded
• 8 oz. fresh burrata Mozzarella
• 1 Tbsp truffle oil
• Freshly chopped parsley, for garnish

Directions

1. Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
2. Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. Spread butter and olive oil over the dough and top with pepper, Parmesan, and Romano. While holding it over the pizza, rip burrata into pieces and distribute evenly.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15-20 minutes or until it the crust turns golden and the cheese starts to bubble.
5. Allow to cool 5 minutes before cutting and serving drizzled with truffle oil and a sprinkle of parsley.

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What’s better than flaky, buttery biscuits? Biscuits with black pepper and parmesan cheese mixed in!

While I love a good yeasted bread, sometimes I don’t have time to wait on the yeast to do their job. That’s when I bring out the butter to make some flaky biscuits instead! I don’t have much to say about these other than the fact that they are perfectly flaky with the added depth of being seasoned with black pepper and shredded parmesan cheese, both in the dough and sprinkled on top.

To keep you up to date, here’s the Easter Menu I’ve shared thus far (updated as I post more):

• Apricot-Honey Glazed Ham
• Black Pepper Parmesan Biscuits
• Creamy Spring Peas
• Herb-Roasted Carrots & Parsnips
• Smashed Potatoes with Lemon Aioli
• Carrot Top Pesto
• Mom’s Investment Salad (aka Ambrosia Salad)
• Raspberry Almond Streusel Pie with Allspice Whipped Cream

One year ago: BBQ Hand Pies with Beer Cheese Dip

Three years ago: Boozy Apple Cinnamon Bread Pudding

Four years ago: Dark Chocolate Peanut Butter Cup Cake

Five years ago: Mini Chocolate Caramel Peanut Butter Cheesecakes

Six years ago: Creamy Tomato Tortellini Soup

Eight years ago: Banana Pecan Waffles

BLACK PEPPER PARMESAN BISCUITS

Makes approximately 1 dozen

Ingredients:

2 cups all-purpose flour

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp fresh cracked black pepper

6 Tbsp unsalted butter, cold and cubed

3 oz. grated Parmesan cheese, divided

3/4 cup milk

Directions:

1. Preheat oven to 350 degrees F. Line baking sheet with parchment or silicone baking mats.
2. In a mixing bowl, mix the flour, baking powder, baking soda, salt and pepper. Cut in the butter until resembles course crumbs. Stir in all but 2 tablespoons on the parmesan. Add the milk, mixing just until moist.
3. Turn out onto a floured surface and pat into 1/2-inch thick circle. With a 2-inch cutter, cut the biscuits. Repeat with scraps of dough, working as little as possible.
4. Place on prepared baking sheets 2-inches apart, top with remaining parmesan, and bake for 15-20 minutes or until golden brown.

Source: Adapted from Beef Pot Pie with Herbed Biscuits.

Items you may need (affiliate links):

Go outside your comfort zone with this black pepper ice cream layered with strawberry chia jam. You might be surprised by how good it really is!

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Let’s try something new today (in more ways than one): instead of a food holiday I am going to put Camilla of Culinary Adventures with Camilla in the spotlight to share some #FoodBloggerLove. I have participated in many virtual blogger events with Camilla and she almost always wins most creative dish, hands down. Not that there is ever a competition but if there was she would win.

People sometimes give me a hard time for not being able to let things be when it comes to recipes and instead always coming up with new varieties, but Camilla is a pro! Heck often times she makes recipes with titles I’ve never heard of and thus lives up to her blog’s mission to inspire her readers to buy that intimidating ingredient and get creative in the kitchen, especially with herbs and spices. So when I was voluntarily tasked with the mission of coming up with a recipe in her honor I knew it had to be something unique and full of spice (not necessarily heat).

I could have recreated one of her own, and seriously considered her recently posted recipe for candy mushroom cap cookies because while I dislike the texture of mushrooms I do enjoy their flavor and to add them to a cookie seems wild yet intriguing.

Instead I decided to share a recipe I have been meaning to make for a long time and it seemed like the perfect time to do it – black pepper ice cream! It’s actually a blend of 4 different ground peppercorns that are used to infuse the base of this ice cream and I thought Camilla would approve because not only is it full of spice, it’s also an unusual place to find that much peppercorn (Camilla herself has added fennel to ice cream before).

Black peppercorn ice cream might sound terribly off-putting until you allow yourself to imagine the aromatics of the peppercorns infused into a creamy rich ice cream. Still a little timid? I also made an easy strawberry jam using chia seeds in order to incorporate something familiar into the ice cream while still trying something new – making jam with chia seeds (inspired by one of Camilla’s many chia puddings)!

The result? While the ice cream alone is exactly as I described it earlier and thus does not need any further adjustments, the added combination of strawberries is also something worth experiencing. The spicy pepper, the creamy ice cream, and the sweet strawberry are all a perfect medley. As an added bonus those flecks of ground pepper resemble vanilla bean so feel free to prank someone.

Four years ago: Homemade Soft Pretzels with Cheddar-Cream Cheese Spread

Five years ago: Cookie Dough Oreo Cake

Six years ago: Pepperoni Pasta Bake

Eight years ago: Butterscotch Haystack Cookies

BLACK PEPPER ICE CREAM WITH STRAWBERRY CHIA JAM

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Yield: 1 quart Prep Time: 20 Hours Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

ICE CREAM

• 2 cups heavy cream, divided
• 1 cup whole milk
• 2/3 cup sugar
• 2 tsp freshly ground black peppercorns
• 2 tsp blend of freshly ground green, pink, and white peppercorns
• Pinch ground allspice (or coriander)
• 6 egg yolks
• Pinch salt

JAM

• 1/2 lb. fresh or frozen strawberries, hulled and sliced
• 1 Tbsp sugar
• 1-1/2 Tbsp chia seeds

Directions

1. In a medium saucepan over medium heat, warm 1/2 cup of the heavy cream, whole milk, sugar, and pepper, stirring until all the sugar has dissolved. Cover and remove from heat, letting the pepper infuse into the milk mixture at room temperature for 1 hour.
2. Pour the remaining heavy cream in a large bowl and place a mesh strainer on top, set aside.
3. In a medium bowl, whisk together the egg yolks and set aside.
4. Rewarm the milk mixture but do not boil. Remove from heat and while whisking the eggs, slowly pour the warm milk mixture into the eggs, then transfer back into the saucepan over medium heat. Stir constantly until the mixture thickens and coat the back of a spatula/spoon. Pour through the mesh strainer and whisk in the remaining cream. Cover and chill mixture overnight in the fridge (also freeze ice cream machine bucket if necessary).
5. Meanwhile, make the jam. In a small saucepan over medium heat, cook the strawberries for 5-7 minutes or until the break down. Use a potato masher (or blend) to mash the berries into desire consistency. Remove from heat and stir in sugar and chia seeds then let rest for 10 minutes. Tightly cover and chill in the fridge.
6. The next day, churn ice cream in ice cream making according to manufacturer's directions. Pour ice cream into a loaf pan or freezer-safe container, alternating with spoonfuls of the jam, then swirl lightly with a knife (or freeze plain and use as topping). Wrap with plastic warp or tin foil and freeze for 6 hours or overnight.

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