This is a recipe I found a long time ago on foodtv.com. I had not made it in ages and decided to make it because of all the great peaches I had. It is delicious. I highly recommend the bone in pork loin because it is so very difficult to make a boneless pork loin moist. The bones really help with this, as does the brine.
Ingredients for 8 people:
Bone-in pork loin (about 5-6lbs)
1 cup Kosher salt
1 cup brown sugar
1 T whole peppercorns
4-5 thyme sprigs
1 XL brine bag
4T coarse Kosher salt
Freshly grated black pepper
4-5 thyme sprigs
1 head of garlic, split
1 onion, halved
2 shallots, halved
2T balsamic vinegar
1 T whole mustard seeds
2T fresh tarragon
2 cups apple juice
Roasting Pan – this is the one I use
How to make roasted pork loin with peaches:
Brining the pork loin is ‘optional’ but highly recommended. It will increase the flavor and make the pork more tender. Place the pork in the bag. Add the sugar, peppercorns and salt to the bag. Add about a gallon of water to the brine bag. Seal the bag well and mix the sugar and salt in the water. You may want to put the bag in a pot to help the water fully surround the pork loin. Let it sit for about 6 hours in the fridge. When ready to start cooking, remove from the brine and pat dry.
Preheat oven to 400 degrees. Salt and pepper the pork loin. Put some thyme sprigs on top. Add some olive oil to the roasting pan and heat on high heat. When almost smoking, add the pork loin, fat side first and sear for about 3 minutes.
Then sear the rest of the sides of the pork. The entire pork loin should be seared in about 10 minutes. Remove from the heat.
Add the roasting rack to the roasting pan. Place the carrots and aromatics to the pan and place in the oven. Place pork loin in oven and roast for about 1 hour. Remove when the temperature is about 145-150 degrees. Set pork on cutting board and let rest while the peaches cook.
For the peaches, just split and remove the pits. Mix the balsamic, honey, mustard seed and tarragon with about 1/4 cup olive oil. Toss the peaches gently in them. Place the peaches soft side down on a roasting sheet and roast in oven for about 12-15 minutes until soft.
While they cook, you can make the pan sauce. Place the roasting pan on the stove. Remove all the vegetables. Turn the heat on medium. Add the apple juice and use a wooden spoon to remove the brown bits from the bottom of the pan. Cook until slightly reduced and everything on the bottom of the pan is incorporated. Remove from heat and add the butter and stir.
Carve the pork and place on a platter with the peaches. Top with the pan sauce. Enjoy!!!
Don’t overcook the pork. Pork loin (not tenderloin) is not very forgiving.
I just sliced the pork really thin and heated with some BBQ sauce.