Cook the Book: Peached Pork

Name: Cook the Book: Peached Pork
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 boneless pork loin roast, about 2 pounds, butterflied; 6 servings Coarse salt and freshly ground black pepper; 7 Tbsps extra virgin olive oil; 2 Tbsps minced fresh rosemary leaves; 8 garlic cloves, minced; 6 smalls peaches, skin on, cut in half and pitted; 4 Tbsps unsalted butter, cut into small pieces

You can never have too many main course recipes, so give Cook the Book: Peached Pork a try. This recipe makes 6 servings with 760 calories, 84g of protein, and 39g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up pork loin roast, rosemary leaves, extra virgin olive oil, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Lay the meat on a work surface and trim off all fat and membrane. Using a meat mallet, pound to an even thickness of 3/4 inch.

Ingredients you will need

Meat

Equipment you will use

Meat Tenderizer

Combine the garlic, rosemary, and 6 tablespoons of olive oil in a small bowl. Season the pork with salt and pepper to taste, and spread half of the garlic mixture evenly over the surface. Flip the meat, season with salt and pepper, and cover with the remaining garlic mixture.

Ingredients you will need

Salt And Pepper

Olive Oil

Rosemary

Garlic

Spread

Meat

Pork

Equipment you will use

Bowl

Brush a chapa (a flat piece of cast iron set over a fire) or a 12-inch square or two-burner rectangular cast-iron griddle with 1 tablespoon olive oil and heat over medium heat until a drop of water sizzle on the surface.

Ingredients you will need

Olive Oil

Water

Equipment you will use

Frying Pan

Add the meat to the hot surface and cook until it is well browned and crusty on the first side, about 10 minutes. Meanwhile, arrange the peaches around the meat, cut side down. Dot the butter around and in between the peaches and let them cook until nicely charred on the cut side and slightly softened, about 5 minutes.

Ingredients you will need

Peach

Butter

Meat

Transfer to a platter, and cover to keep warm.

When the meat is well browned on the first side, turn and cook on the other side, adding another tablespoon of olive oil if needed, for about 7 minutes, or until done to taste.

Ingredients you will need

Olive Oil

Meat

Transfer the meat to a carving board, tent loosely with foil, and let rest for 3 minutes.

Ingredients you will need

Meat

Equipment you will use

Aluminum Foil