Sunday Supper {Georgia Peach Summer Porch Dinner}

If a Georgia peach themed Sunday Supper on the porch isn’t the image of summer, I don’t know what is! I was inspired to create this menu by the juicy peaches on store shelves, my peach napkins from Honey + Hank, and my new Happy Everything Georgia attachments (c/o Happy Everything).

Georgia Peach Menu

Our menu:

  • Peach Caprese Salad
  • Peach Glazed Pork Tenderloin
  • Green Beans
  • Smoked Gouda Grits
  • Peach Pie
  • Peach beers and Honey Peach sparkling water

I set up dinner on the long porch table so that we could serve everything family style and not have to run back and forth to fill up plates. I used a simple wrapping paper runner and filled a mason jar with hydrangeas cut from my yard. A Georgia themed playlist was a festive addition!

Happy Everything sent me the Georgia attachments and large oval platter to add to my collection! I adore the new states line. I purchased the darling Honey + Hank peach napkins. If you look closely, you can tell that the peaches are made from the outline of the state of Georgia. The platter shaped like the state of Georgia is one I’ve had for a while and was a gift from a friend.

I use the Happy Everything large bowl all the time! Tonight I used it to ice down canned drinks.

Peach Caprese Salad

Source: Magnolia Table

  • ½ cup white balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • 4 peaches, chilled
  • Two 4-ounce fresh mozzarella balls, preferably water-packed
  • 10 fresh basil leaves, torn
  • 1 teaspoon flaky salt
  • 1 teaspoon freshly ground black pepper

1. In an 8-ounce screw-top jar, combine the vinegar and olive oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and stored in the jar in the refrigerator for up to a week.

2. Remove the pits from the peaches and cut the fruit into ½-inch-thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut it into ¼-inch-thick slices.

3. On a serving platter, arrange the slices of peach and mozzarella. Scatter the basil leaves on top, drizzle with the dressing and season with salt and pepper.

Note: I halved the dressing recipe and that was plenty.

Peach Glazed Pork Tenderloin

I love pork tenderloin, both on the grill and roasted in the oven. It’s excellent the next day served cold on small Hawaiian rolls with a little mustard.

  • 2 (1 1/4-lb.) pork tenderloins
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large shallot, minced
  • 1/2 cup peach preserves
  • 1/3 cup bourbon
  • 2 tablespoons country-style Dijon mustard
  • 1/4 teaspoon dried crushed red pepper
  • 1/2 cup reduced-sodium chicken broth

Preheat oven to 400°. Melt butter in a small skillet over medium-high heat; add shallot, and sauté 2 to 3 minutes until tender. Remove from heat, and stir in peach preserves and next 3 ingredients. Cook over medium heat, stirring often, 1 minute or until preserves are melted.

Line or grease a baking dish. Add pork tenderloin. Generously season with salt and pepper. Pour sauce over pork. Bake at 400° for 20-30 minutes or until a meat thermometer inserted in thickest portion registers 150° (I go with meat thermometer). Transfer to a cutting board, reserving drippings in skillet. Cover loosely with aluminum foil, and let stand 10 minutes before slicing.

Meanwhile, stir broth into reserved drippings, and cook over medium-high heat, stirring constantly, 5 minutes or until reduced by half. Serve with sliced tenderloins.

Smoked Gouda Cheese Grits

This is one of my favorite sides and I can’t believe I’ve never shared it on the blog! I love to do smoked gouda or white cheddar, depending on what I’m serving them with. I often do grits as a side for a meal where one would typically do mashed potatos.

  • 3 cups chicken broth
  • 1 cup whipping cream
  • 1/4 cup butter
  • 1 tsp salt
  • 1 cup quick cook grits
  • 1 cup shredded cheese (I use smoked gouda with pork)
  • 2 cloves minced garlic

Bring chicken broth, cream, butter and salt to a boil in a large sauce pan over medium heat. Whisk in grits and cook, whisking constantly, for 7 to 8 minutes or until smooth and thick. Stir in cheese and garlic. Cook about 2 more minutes, while whisking, until thoroughly heated and cheese is melted.

Sweet Georgia Peach Pie

Find the recipe and details here:

I’m already looking forward to some festive meals over the holiday week ahead! Hope you had a lovely weekend!

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7 thoughts on “Sunday Supper {Georgia Peach Summer Porch Dinner}

  1. I love all of this! I love anything themed-ha! and the food looks delish! I have the Magnolia cookbook but have yet to make anything from it. Maybe I should start! I’ll have to check out Happy Everything and Honey + Hank. Super cute!

    1. Thank you! I have made quite a few good things from that cookbook. The after school banana bread is a huge hit here – we do with the semi sweet chocolate chips rather than nuts.

  2. Everything looks so good! I am thinking of using all of your recipes for my July 4th meal! Have you ever tried grilled peaches? They are so good. We like ours grilled with cinnamon sugar butter and then add a scoop of vanilla ice cream when they come off the grill. Delicious! Google grilled peaches and you will find so many recipes. Also, they are really good with Mascarpone cheese!

  3. What a delicious “peach themed” supper! I am eager to try the peach glazed pork tenderloins and the salad. Southern Living had some wonderful peach recipes in July’s edition. I tried the frozen buttermilk peach pops and they were delicious! They also featured a peach shortcake trifle that looked amazing.

  4. Love every detail of this! And I especially love the Georgia shaped dish. Thanks for sharing! xo

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