A Menu Full of Southern Inspiration: Part 2

Hey y’all! We’re back with more inspiration from down south for your next summer party. On Friday we showed you how to kick it up a notch when it comes to décor and southern biscuits to make your guests feel welcome as soon as they walk in.

Today, we’re sharing our top picks for a main course that is sure to please. Our friends at Reluctant Entertainer showed us a pickle-perfect dish that we’re just drooling over, made with Farmer’s Garden by Vlasic pickles. And as always, our pickles are made with honest ingredients for an authentic flavor experience that will make a great addition to any dish.

So listen up, ’cause we’re fixin’ to get this party started!

Pickle Caprese Salad Kebabs Farmer's Garden by Vlasic

For an outdoor dining experience to remember, you can’t go wrong by serving up appetizers and sides on skewers. Add a salty twist by pairing mozzarella, tomatoes, and pickles on wooden skewers for these Pickle Caprese Salad Kebabs.

  • Photos by ReluctantEntertainer.com

    Photos by ReluctantEntertainer.com

Want to really impress your guests? Add a fresh, summer bruschetta to a traditional pork tenderloin and the just may never leave! We’ve loving this recipe from the Reluctant Entertainer that combines the distinct flavor of gorgonzola with the saltiness of our Farmer’s Garden pickle and freshness of chopped tomatoes and corn. It may just end up being your go-to dish this summer.

Have your own tips for a southern-inspired table? We want to hear! Tweet us with #FarmtoJar.

Pork Tenderloin with Fresh Blue Cheese Bruschetta

Servings: 10-12

Print Recipe

Fresh Blue Cheese Bruschetta

  • 1/2 cup Gorgonzola blue cheese
  • 1/2 cup fresh corn (about 3 cobs), cooked and cut off the cob
  • 1/2 cup roma tomatoes, chopped
  • 1/2 cup Farmer’s Garden Bread & Butter Chips, chopped
  • 1/4 cup red onion, diced
  • 1/2 tsp. chipotle chili pepper (or cayenne); optional
  • 1/2 cup basil, chopped

Pork Tenderloin

  • 2 (1.5 pounds) tender pork loins
  • Salt and pepper
  • 2 Tbsp. olive oil
  • 1/3 cup dry red wine (such as Chianti)
  • 1/2 cup beef stock
  • 1/4 cup balsamic vinegar
  • 1 tsp. butter


  1. For the bruschetta, combine Gorgonzola cheese with fresh ingredients (corn, tomatoes, pickles, onion, basil, and optional chili pepper); lightly mix. Cover and refrigerate.
  2. Season tenderloins heavily with salt and pepper.
  3. Heat skillet on high and add olive oil. Sear the tenderloins for 3 minutes on each side, lowering the heat to medium and cooking until done (145 degrees with a meat thermometer).
  4. Remove tenderloins and cover with foil to keep hot.
  5. Remove the pan from the heat and add the wine, scraping any browned meat bits from the bottom of the pan. Return to heat and add the stock, cooking for 2-3 minutes to reduce the sauce.
  6. Whisk in the vinegar and butter, cooking for 2 more minutes, reducing the sauce.
  7. Cut the meat and plate on a serving platter. Ladle the sauce either on to the platter before laying the meat down, or on top of the sliced meat.
  8. Serve the meat alongside the Fresh Blue Cheese Bruschetta. Garnish with whole basil leaves.

About the Author:

Seventy years ago, pickling pioneer Joseph Vlasic used fresh, locally grown cucumbers, herbs and spices to create unique pickle recipes that have been shared for generations. Today, we’re savoring that same simple concept with our Farmer’s Garden pickles, in a celebration of authentic, flavorful foods.

2 Responses to “A Menu Full of Southern Inspiration: Part 2”

  1. Corie

    Sounds delicious…could this be done in the oven? Thanks

    • Vlasic

      Hi Corie, Great question! You can absolutely prepare this recipe in the oven. Grilling a tenderloin will lock in juices, so you might expect a slightly different taste to the pork – but it’ll still be delicious served with the bruschetta!


Leave a Reply