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Summertime 2010

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 Summertime just means alot to us! Lake life and cooking out go together (kinda like Steve and I) and this dish is a perfect reminder of great summer evenings! We like to sit outside while the grill is going and just visit and enjoy the view.  Fresh peaches.....fresh limes, jalapeños, and whatever else we want to add to our glass and plate!  Limes and jalapeños seem to be a staple for us! They are so versatile....!  We add them to everything!
   So fire up the grill and throw on some meat and fresh produce! This is a quick and easy dish but looks really impressive! First time I cooked for Steve (at his place) I made him this dish and of course, he loved it and thought I was a pretty good cook!
That was exactly my plan.                          

                                 Peachy Grilled Pork Loin

 

*1 1/2# Pork Loin Fillet

*8 Fresh peach halves( canned /unsweetened will work in a pinch)

*3/4 cup “Toasted” Wine Infused Peach Jam

*2 Tsp minced jalapeños

*Zest and juice from 1 lime

*1/2 tsp Black Pepper

*Olive oil

*Hickory Smoked Balsamic Vinegar

 

Mix together peach jam ,jalapeños, lime zest/juice, and pepper.

Set aside.

 

Slice fillet in half lengthwise. Slice each half in half again, basically quartering the pork loin. Drizzle a little olive oil over pork and place on preheated grill.

Grill over medium heat, basting one side with peach jam after the first 7  minutes. Turn pork after 5 minutes or so.

Continue to baste lightly as turning the pork occasionally. Cook for about 30 minutes over medium low heat........turning 3 or 4 times as cooking.

Place pork to one side over indirect heat and turn heat to medium high. Place peach halves over somewhat high heat.

Let peaches char a bit with nice grill marks, basting with the last of the peach jam on both sides.

Turn once....letting the peaches brown a bit.

Remove pork and peaches to a platter.....cover and let rest about 5 minutes. Drizzle lightly with smoked balsamic.

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  • Kim Zieg