Mmmk y’all. Since I know you have some big summer parties planned, I thought I would make things easy for you and give you an entire summer menu that is perfect for a summer dinner party (you can thank me later). This is literally a step-by-step guide of everything you need to do to make dinner - in the order that you should do it. This way your brain doesn’t have to work hard to figure out what should be done first since I’ve already done it for you!
This menu honestly doesn’t even take that long. I spent MAYBE 1 hour the day before (marinating pork and making most of the dessert) and probably about an hour and a half total (including cooking times) on the day of. I think that’s pretty good considering you end up with pork, two sides, and a dessert at the end of it all. I was also able to get most of this done during my son's naps which is always a win in my book.
I chose a pretty simple menu and actually went a bit of a different direction with my dessert. Y'all know how I love my fruity desserts, but the dessert included in this menu is chocolate-y peanut butter-y and nice and cool for those hot summer evenings.
The menu is probably good for about 6 people. Below you can find the recipes and the step-by-step guide to how to make everything come together. This post contains affiliate links!
HONEY & SOY MARINATED PORK
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 1/4 cup honey
- 1 tablespoon fresh lime juice
- 4 cloves of garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon ground pepper
- 2.5 pounds pork tenderloin(s)
GRILLED PEACH & ARUGULA SALAD with LIGHT LIME DRESSING
- 4 peaches, pitted and halved
- 4 cups arugula (or about 3 handfuls)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup feta
- 1/4 cup olive oil
- juice of 2 limes
- 2 cloves garlic, minced
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 6 ears of corn (leave husks on if you want them grilled in husks, if not, you can take them off)
- olive oil or butter for brushing
- salt and pepper to taste
CHOCOLATE PEANUT BUTTER BANANA ICE CREAM POPS WITH CRUSHED PRETZELS
- 1 cup almond milk, refrigerated overnight
- 2 tbsp peanut butter
- 3/4 cup dark chocolate, melted and cooled (I use a double boiler to melt my chocolate - it tends to be creamier than in the microwave)
- 2 tsp unsweetened cacao powder
- 2 ripe bananas, cut into slices, frozen
- 1/4 tsp sea salt
DIPPING CHOCOLATE & PRETZELS
- 1/2 cup almond milk
- 1 cup dark chocolate
- 1 cup pretzels, crushed
DAY BEFORE FEAST:
STEP 1: MAKE DRESSING & REFRIGERATE
- Place all ingredients in a jar, secure lid on jar and shake well to incorporate. Refrigerate dressing until ready to use.
STEP 2: MARINATE PORK
Add to a large zip-top plastic bag the olive oil, soy sauce, honey, fresh lime juice, minced garlic, and ground pepper. Stir/shake together. Add tenderloin(s) and turn to make sure all sides are coated. Seal bag refrigerate until ready to grill (up to a day).
STEP 3: MAKE YOUR ICE CREAM POPS
- Add the almond milk, peanut butter, cup melted chocolate and cocoa powder into the food processor and pulse to incorporate. Transfer the mixture into a bowl and set aside.
- Add the frozen banana slices into the processor and pulse to obtain medium crumbles.
- Add the almond milk-chocolate mixture and pulse until smooth.
- Divide the mixture into the ice cream popsicle molds (these are legit the best molds - super easy to use and gave me the perfect shape!), add the sticks and freeze overnight.
DAY OF THE FEAST
STEP 1: FINISH ICE CREAM POPS
I chose to do this in the morning so the pops would have plenty of time to freeze completely.
- Line a small baking sheet with wax paper.
- To make the dipping chocolate, add almond milk and dark chocolate to a double boiler. Let sit until you can see chocolate start to glisten. Stir until milk and chocolate are completely melted and incorporated.
- Take your ice cream pops out of the freezer, dip in melted chocolate and then into the crushed pretzels. Place on prepared baking sheet. I chose to also sprinkle flaked sea salt on my pops, but that's totally up to you!
- Place baking sheet in freezer until completely frozen and ready to serve.
STEP 2: GRILL PORK, CORN, & PEACHES
- Heat grill or grill plate (I used a grill plate and it worked wonderfully - super great option for if it's raining or you don't feel like grilling) to medium heat. If you are using grill plate, place the grill plate over two burners and turn them both on medium heat.
- Place marinated pork on one half of the grill or grill plate and cook for 5 minutes on each side, making a quarter rotation after every 5 minutes. Cook until a thermometer reads 145°F when inserted into the thickest part.
- At the same time, grill your corn on the other half of the grill or grill plate. I kept mine in the husks and grilled them for about 4-5 minutes and then rotated until they were done all the way around. If you choose to take them out of the husks, grill them for about 2-3 minutes and then rotate.
- Once your corn is done, brush your peaches with olive oil and place them flesh-side-down on the grill. Grill for about 5-6 minutes or until flesh is soft.
STEP 3: MAKE YOUR SALAD
- Slice your grilled peaches.
- Place arugula, peaches, diced cucumber, tomatoes, and feta in a bowl. Drizzle dressing on top and toss to coat.
STEP 4: SERVE!
- You can either serve this family style or prepare each individual plate with salad, corn and pork!
- Once dinner is done, pull out the ice cream pops for a refreshing treat!