Peaches glazed with sweet and subtly bitter chestnut honey and white balsamic vinegar are a tasty complement to roast pork. Because fresh peaches are unpredictable in availability and consistency, high-quality frozen sliced peaches are a useful, and far more economical, option.
Yield: 24 portions (about 4 to 5 ounces pork + ½ cup (4 ounces) peaches)
Preparation time: 1 hour 15 minutes, including unattended roasting time
Shelf life: 2 days
- 1 cup sea salt
- ½ cup fresh rosemary leaves
- ¼ cup sage leaves
- 1 ounce garlic
- 3 tablespoons coarse ground black pepper
- Zest of 1 lemon
- 3 (3-pound) boneless pork loin roasts
- 6 tablespoons unsalted butter
- 5½ pounds frozen sliced peaches, slowly defrosted
- 1½ cups chestnut honey
- 1 cup white balsamic vinegar
- 3 sprigs rosemary + small sprigs of rosemary for garnish
1. Preheat oven to 350 degrees F.
2. Combine salt, rosemary leaves, sage, garlic, pepper and lemon zest in a food processor and process until fairly finely ground. Liberally season the pork with the rosemary salt and place roasts, fat side up, in a roasting pan or pans large enough so the pork is not crowded. Transfer to oven and roast to an internal temperature of 150 degrees F., about 60 minutes. Let stand for 10 minutes, during which the meat's temperature should rise to 160 degrees.
3. While the pork is cooking, melt butter in a large skillet over high heat. Add peaches and cook for about 3 to 4 minutes, shaking the pan often. Stir in honey, and cook about 1 minute, then pour in vinegar; adjust the heat to medium-high, and cook until peaches are tender, about 7 minutes, stirring occasionally. Strain liquid into a smaller pan, add rosemary sprigs, and cook until syrup is thick and reduced by about two-thirds. Pour syrup over the peaches, remove rosemary sprigs and serve with sliced pork. Garnish each portion of pork with a small sprig of rosemary.
NUTRITIONAL DATA (per serving): Calories: 430; Cholesterol: 110 mg; Sodium: 890 mg; Fat: 20 g; Dietary Fiber: 2 g
To view original recipe, click HERE.