Tags
Boston Butt, fall comfort food, fresh rosemary, grilled peaches, harvest time, low carb, pork and coriander, roast pork, white peaches
I think I’ve really been feeling fall coming and now it’s finally here. I’ve been making a lot of pork with fruit and I think maybe it was due to anticipation of warm, cozy, cool weather meals and that feeling of harvest time in the air. There are still peaches in the stores for sale at the same time that the leaves are beginning to change and our annual apple picking trip is upon us so I’ve still been buying them while the price is on the low side.
I’ve seen grilled peaches mentioned a lot since I started the blog but had yet to try this culinary marvel. Of course, now that I have finally tried them, I’m kicking myself for not doing it sooner. I don’t know how, I grilled them dry, but the finished peaches were almost buttery and I’m completely sold on the whole idea. I’m thinking bbq sauce, preserves, chutney…
Ingredients:
Boston Butt pork roast
3/4 tsp. sea salt
1/2 tsp. pepper
1/2 tsp. coriander
Fresh rosemary leaves
1 T extra virgin olive oil
1 c. water
4 to 6 peaches, cut in half pits removed
Method:
Season the roast with salt, pepper, coriander, and rosemary.
Heat the oil in a pan very high. Sear meat on all sides to brown.
Deglaze pan with water. Cover and roast in a 350 degree oven for 30 minutes. Reduce the oven temperature to 250 degrees and continue cooking for two hours.
Remove roast from the oven and allow to sit, covered for 20 minutes.
Grill the peaches, cut side down.
Turn and grill on the opposite side, cooking twice on each side until softened and caramelized. Serve with sliced pork and pan juices.
edible tapestry 