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.
Recipe courtesy of Williams-Sonoma
- 1 boneless pork loin roast, about 3 1/2 pounds
- 1/2 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 2 tablespoons firmly packed light brown sugar
- 1 tablespoon chopped fresh thyme
- 1/4 cup plus 1 tablespoon olive oil
- Kosher salt and freshly ground pepper, to taste
- 2 1/2 pounds small peaches, pitted and halved
- 3 or 4 fresh oregano sprigs
- 1 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.
- 2 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.
- 3 Prepare a grill for indirect grilling over medium-high heat.
- 4 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.
- 5 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.
- 6 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.