Pork, like duck, is well-paired with fruit-based accompaniments. Fresh blackberries are now available here, and creating a sauce of the berries and honey mustard provides a wonderful drizzle for the main dish. (Note that the meat should NOT be drenched in the sauce—rather, you add a hint of it as a flavor note.) The vegetable side dish is my improvisation on a classic, using ingredients available at the farmer’s market here at this point.

Grilled pork tenderloin with blackberry-honey mustard drizzle
Eddie’s mid-summer “succotash” of corn, green beans, onions, and tomatoes