Peached Pork


 
Don Cash

Don Cash

TVWBB Gold Member
This recipe came from Seven Fires by Francis Mallmann. A very simple, fun cook.

I deviated from the recipe in that I brined the loin (after butterflying) and didn't salt in the "season with salt and pepper" step. I did grind some pepper over it at that time, though. We also added some sweetened queso blanco to the peaches.

Anyway, here it is.


Everything ready for the heat.

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Butterflied loin.

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On the "chapa".

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Flipped, peaches added with some butter.

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Peaches turned, cheese added.

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Off.

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Sliced and plattered.

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Plated.

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Great meal! Give it a try.
 
That looks incredible. I like your alterations to the recipe, especially adding cheese to the peaches.
 
Thanks, guys!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shaun R:
Please share the rub recipe. It looks like rosemary and garlic, but I ust want to be sure </div></BLOCKQUOTE>
Yep, that's all it is. Click the link, it's to the recipe. So easy.
 
Thanks again, everyone! I appreciate it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by S Chapman:
I'm making that for sure this weekend!! Yum!! </div></BLOCKQUOTE>
If you're going to put the cheese on the peaches, the last time we made this we used a store bought honey goat cheese and it was exponentially better. The homemade honey and queso was kind of bland. Good luck. Hope to see it on here.
 
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