Pork Roast with Grilled Peaches

Rex ready to serve grilled pork roast
and peaches

Plated pork roast, grilled peaches,
pasta and fresh peach salsa

Kay and Rex Holcombe prepared a delicious dinner of grilled pork tenderloin with grilled peaches. So glad they shared the recipe. Also try the recipe for Roast Pork Tenderloin with Rhubarb Pear chutney on page 44 of Tastes & Treasures cookbook.

Ingredients:
For the balsamic-rosemary marinade:

• 2/3 cup balsamic vinegar
• 1/3 cup olive oil
• 2 Tbs. soy sauce
• 4 1/2 tsp. firmly packed golden brown sugar
• 3/4 tsp. freshly ground pepper
• 1/2 cup finely chopped fresh rosemary
• 5 garlic cloves, chopped
  
• 2 pork tenderloins, about 2 1/2 lb. total,
    trimmed
• Salt, to taste

Directions:
To make the balsamic-rosemary marinade, in a food processor, combine the vinegar, olive oil, soy sauce, brown sugar and pepper and pulse until blended. With the motor running, drop the rosemary and garlic through the feed tube and continue to process until fairly smooth. Place the tenderloins in a nonreactive dish and pour the marinade over them. Cover and let stand at room temperature, turning occasionally, for up to 2 hours.

Prepare a charcoal or gas grill for direct grilling over medium-high heat. Remove the tenderloins from the marinade, reserving the marinade.

Grill the meat over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Turn the meat every 4 to 5 minutes and baste with the marinade for up to 5 minutes before the meat is done until cooked to your liking, about 20 minutes total for medium (slightly pink at the center and juicy).

To test for doneness, insert an instant-read thermometer into the thickest part of the tenderloins; it should register 140°F. The temperature will rise another 5° to 10°F while the meat is resting.

Transfer the tenderloins to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Carve into slices across the grain and at an angle to the cutting board. Season with salt. Serve the tenderloins hot, warm or at room temperature. Serves 4 to 6.

Al McLeod, Kay and Rex Holcombe
clowning around with fresh peaches

Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).

Grilled Pork Loin with Fresh Peaches

The peaches are ripe for picking and abundant in Arizona. Searching for recipes using peaches, I found this one from Williams-Sonoma.

Also tried the Roast Pork Tenderloin on page 44 of Tastes & Treasures cookbook. I substituted peaches for the pears in the chutney from Garlands Oak Creek Lodge in Sedona. Hope they don't mind!

Pork and fruit is a classic combination. This recipe takes that pairing to a delicious new level by grill-roasting a pork loin roast with fresh summer peaches. If you can’t find small peaches, use larger ones and cut each into 6 to 8 wedges.


Ingredients:1 boneless pork loin roast, about 3 1/2 lb.

1/2 cup balsamic vinegar
1/4 cup Dijon mustard
2 Tbs. firmly packed light brown sugar
1 Tbs. chopped fresh thyme
1/4 cup plus 1 Tbs. olive oil
Kosher salt and freshly ground pepper, to taste
2 1/2 lb. small peaches, pitted and halved
3 or 4 fresh oregano sprigs
Directions:
Using kitchen twine, tie the pork roast at 2-inch intervals and place in a large sealable plastic bag. In a small bowl, whisk together the vinegar, mustard, brown sugar, thyme and the 1/4 cup olive oil. Pour the marinade into the bag, seal the bag, and refrigerate for at least 4 hours or up to 24 hours, turning the bag over once or twice.

 Remove the pork from the marinade and place on a rack-lined baking sheet. Generously season the pork on all sides with salt and pepper.

 Let stand at room temperature for 1 hour.



Prepare a grill for indirect grilling over medium-high heat.

In a large bowl, toss the peaches with the 1 Tbs. olive oil. Set aside. Place the pork, fat side up, in the center of a steel grill roaster.

 Place the roaster in the center of the grill over indirect heat, cover the grill and cook for 30 minutes. Arrange the peaches along the sides of the roaster, top with the oregano sprigs and cover the grill. Cook until the pork is well browned and an instant-read thermometer inserted into the center of the meat registers 145°F, 20 to 30 minutes more; adjust the burners as needed to maintain the internal grill temperature at 375° to 400°F. 



Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Cut the pork into slices and serve immediately with the peaches.

Serves 6 to 8.

Pork Roast with a Twist

Cuban Pork Tenderloin has a combination of unique ingredients that make it fresh and flavorful. With family visiting from Toronto, we served this to take advantage of the fresh grapefruit and oranges as well as the cilantro from the garden. Half the fun of cooking is having guests in the kitchen- chopping, laughing and telling stories.

Ingredients

1 1/2 pounds pork tenderloin, trimmed

1/4 cup fresh orange juice

1/4 cup fresh grapefruit juice

2 tablespoon chopped fresh cilantro

1 teaspoon ground cumin

1 teaspoon dried oregano

2 garlic cloves, finely chopped

1/2 teaspoon kosher salt

1/2 teaspoon red pepper flakes

Directions

Using thin knife, trim silver skin from tenderloin.

Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt and red pepper flakes in gallon-size zip-top plastic bag. Add pork, close and refrigerate for at least 30 minutes and up to 4 hours.

Preheat grill on high. Adjust temperature to 400 degrees. Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted into center of pork reads 145 degrees, about 20 minutes. Transfer to carving board and let stand 3 minutes. Cut on slight diagonal and serve.

Serves 6.