Tag Archive for Peaches

Roasted Pork Loin with Peaches

pork loin roast bone-in

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

4 carrots

1 head of garlic, split

1 onion, halved

2 shallots, halved


2T balsamic vinegar

2T honey

1 T whole mustard seeds

2T fresh tarragon

6 peaches

Pan Sauce:

2 cups apple juice

1T butter

Special Equipment:

Roasting Pan – this is the one I use

Brine Bags

How to make roasted pork loin with peaches:

bone-in pork loin roastBrining 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.

roasted pork loin


roasted pork loin

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.

roasted pork loin

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.

bone-in pork loin roast

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.

bone-in pork loin roast

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.

roasted peaches with taragon and honey

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.

pork loin pan sauce

Carve the pork and place on a platter with the peaches. Top with the pan sauce. Enjoy!!!

pork loin roast bone-in

Important Tips:

Don’t overcook the pork. Pork loin (not tenderloin) is not very forgiving.

Got Leftovers?:

I just sliced the pork really thin and heated with some BBQ sauce.

Peaches! Cling vs Freestone Peaches and the Season for Each

Peaches are still in season for just a bit longer! They seem extra good this year. Perhaps it is because I’ve had a few chances to grab some straight off the farms in South Carolina on my way back home.

At a peach stand on my way home from my mother’s house in NC, I saw this sign.

peach varieties

It is funny how with our grocery stores and year round access to so many fruits and vegetables we forget there is not just one variety of each. There are actually a ton of different varieties of peaches. If I had asked you, you probably would have said just 1 or maybe 2 if you remembered white peaches. This summer I picked up Cresthaven in July and O’Henry in August. Both were delicious! At my local grocery store, they don’t say what the variety is.

The peach varieties don’t vary tons in flavor, but they do vary some in color and texture. The biggest difference is the peaches in the early part of the season are not ‘cling-free’. No, I’m not talking about your favorite dryer sheet!!. I’m referring to how easy the pit comes out of the peach.

Those early season peaches are hard to remove the stone, no matter how many times you watch our cute video on how to do it! But you can always watch it again!


Grilled Appetizer – Peach, Prosciutto and Ricotta Crostini

appetizer with prosciutto and ricottaI’m a big fan of Williams-Sonoma. They have great things for cooks of all levels. So, although I don’t like being on many mail lists, I do receive their catalogue. It is great because they market their products with many seasonal recipes. I saw something very similar to this grilled appetizer that I changed up more for my taste. Tried it out on a great guinea pig, my sister-in-law. She loved it too.

Level of Difficulty: Easy – Moderate Time Required: Prep and Cook Time – 20-30 minutes


2 peaches

1/2 loaf of French bread

8T Ricotta cheese (I used part-skim)

2 handfuls of arugula

2T extra virgin olive oil

Juice of 1 lemon

4 slices of prosciutto

Balsamic Reduction

Coarse sea salt

Freshly cracked black pepper

Garlic powder

Grilled Appetizer Preparation – Peach, Prosciutto and Ricotta Crostini:

First – it is important to decide how you are serving this. If it will be in a seated setting with knife and fork or as an appetizer, standing and eating with your fingers. This will dictate the thickness and or quantities for everything listed below. I made this for a knife and fork this time but think it would also be great as finger food. If I did for finger food, I’d essentially only use 1/4 of a peach, a thin slice of bread for the crostini, maybe 1/2 the ricotta and place the arugula under the peach.

Preheat grill to medium-high heat.

Make the balsamic reduction


Slice bread to desired thickness.

Brush with olive oil and sprinkle with a bit of garlic powder

Set aside until ready to grill


Cut in half, remove pit and peel skin. This is the most fun way to learn to do this quickly and easily. Check out this video.

If making as finger food, slice the half in half again so that it is thin (opposite direction of a typical quartered piece of fruit)

Brush a bit of olive oil on one side.

Set aside until ready to grill


Place the ricotta in a small bowl. Add sea salt, fresh cracked black pepper to taste. If desired, add a bit of parsley or even chop a bit of the arugula up and mix all together.


Toss the arugula in lemon juice, olive oil and sea salt


Grill the bread and peaches.

When done, spread the ricotta mixture on the bread.

Top with 1/2-1 slice of prosciutto.

Add peaches.

Add arugula.

Drizzle with balsamic reduction and sprinkle with a bit more sea salt.


This could even be a meal. I’d just place the larger version of the crostini’s on a bed of arugula too to make a little salad.

Simple Grilled Peaches

grilled peaches with balsamic

Even though I love peaches, I have never actually had or made grilled peaches. Since I had a few on hand that were not quite ripe and since it’s prime grilling season, I decided to give it a try. It really couldn’t be easier.

First, wash and dry your peach. Next, cut the peach in half and take out the pit. Check out our entertaining video on how to do this here.

Since this was my first time, I wanted to keep it simple and basic. I just brushed the halves with canola oil and grilled them over medium heat for about 5 minutes per side. As soon as they were done, I drizzled them lightly with some good balsamic vinegar and they were ready to eat. Delicious!

Lots of people put some brown sugar and cinnamon on the grilled peaches and serve with a scoop of vanilla ice cream. Next time I’ll try that!

This will also work with any stone fruit: apricots, plums, nectarines, etc.

Grilled Peaches

This is a staple in the Bryson house in the Summer – excellent side to BBQ or just about any pork dish. – Melissa