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Peachy Pork Loin

Yield:  Serves 6 to 8

Ingredients:

3 pound boneless pork loin roast

1/3 cup Flying Olive Peach Balsamic Vinegar

1 tsp Dijon mustard

2-3 Tbs. peach or apricot preserves or jam

1 Tbs. fresh thyme leaves stripped from the stems plus 3 or 4 fresh thyme sprigs

1/4 cup plus 1 Tbs. Flying Olive Herbes de Provence Extra Virgin Olive Oil

Kosher salt and freshly ground pepper, to taste

2 1/2 lb. small peaches, halved and pitted, about 6-8

Directions:

Using kitchen twine, tie the pork roast at 2-inch intervals and place in a large zip lock bag.  In a small bowl, whisk together the Peach Balsamic Vinegar, mustard, preserves, thyme leaves and 1/4 cup Herbes de Provence EVOO.  Pour the marinade into the bag, seal the bag, and refrigerate for at least 4 hours or up to 24 hours, flipping the bag over several times.

One hour before you begin to cook the pork, remove the roast from the zip lock bag and discard the marinade.  Place the pork loin on a baking sheet with a rack.  Generously season the roast on all sides with salt and pepper.  Let stand at room temperature for 1 hour.

Prepare the grill for indirect grilling over medium-high heat: Turn off the burner under the side where the pork loin will be and leave the other burner on.  Place a small pan of water (an aluminum pie plate works great), for the side where the burner is on.  You will need to add more water to the pie plate
as it evaporates.

In a large bowl, toss the prepared peaches with 1 Tbs. Flying Olive Herbes de Provence EVOO.  Set aside.  Place the pork, fat side up, in the center of a grill pan.  Place the grill pan in the center of the grill over the indirect heat, cover the grill and cook for 30 minutes.  If one side of the pork is getting more brown than the other, use tongs to move it around.

At this point, arrange the peaches along the sides of the pork loin, top the peaches with the thyme sprigs, if desired, and cover the grill.  Cook until the pork is well browned and registers 145°F, 20 to 30 minutes more.  Transfer the pork and peaches to a platter and loosely cover with aluminum foil.  Let rest for 10 minutes before carving. Remove the string and cut the pork into thin slices and serve immediately with the peaches.

Submitted by Barb L., inspired by a Williams-Sonoma recipe