Pork With Peaches Recipes

Steps:

• In a glass bowl or casserole dish, combine the lemon juice, soy sauce, ground ginger, and garlic powder. Place the pork into the dish, cover and refrigerate for several hours or overnight.
• Heat the oil in a wok over medium-high heat. Add the pork, marinade and onion, and cook stirring constantly until the meat is cooked through. Throw in the carrot and broccoli, and cook for a few minutes, then add the peaches with the juice, and bring the mixture to a boil. Sprinkle the flour over the mixture, and stir in. Cook, stirring, until the sauce thickens. Serve over rice or noodles.

Steps:

• Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a very strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron pan or two-burner griddle over the heat and allow it to get hot. At this point you can let the fire die slightly with no ill effect. If using a gas grill or stove, turn heat to medium.
• Meanwhile, put the pork on a work surface and, using a meat mallet, pound to an even thickness of approximately 3/4 of an inch.
• Combine the garlic, rosemary and 6 tablespoons olive oil in a small bowl, mixing to make a rough paste. Season the pork aggressively on both sides with salt and pepper, then spread half the garlic mixture over one side and half on the other side.
• Brush the pan or griddle with the remaining olive oil, allow it to heat until it shimmers and is almost smoking, then place meat on the hot surface and cook, without touching, until it forms a good crust, approximately 10 minutes.
• While the meat cooks, surround it with the peaches, cut side down, and dot the fruit with the butter. (If you're using two cast-iron skillets, place the peaches in their own oiled pan.) Let them cook for approximately 5 minutes, or until they are soft and slightly charred. Transfer to a platter and tent with foil to keep warm.
• When the meat is well browned on the first side, use tongs to turn it over, and cook in the remaining butter for another 5 to 7 minutes. Remove the meat to a carving board and allow it to rest below a tent of foil for approximately 5 minutes. Slice the meat and serve with the peaches.

Steps:

• Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

Steps:

• Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
• Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!

Steps:

• Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
• Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.
• Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
• Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.
• Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g

Steps:

• Preheat oven to 425 degrees F.
• Score the skin of the pork about about 1/2 an inch apart through the fat nearly to the meat.
• Turn over the roast & slice a pocket into the side of the loin by going about 3" horizontally into the meat. Depending on the size of your loin, you may have to cut more or less into the roast. Be careful not to cut all of the way through the roast because you're just trying to make a pocket.
• Smoosh up your butter & chopped thyme with salt & pepper and smear about half of this mixture inside the pocket you just made.
• Push the peaches into the pocket & pack the rest of the butter mixture on top of the gap.
• Snuggly tie up the roast in 3-4 places with butchers twine to keep the pocket closed.
• Salt & pepper the outside of the roast & place in roasting dish, skin side up, with any peaches that wouldn't fit inside the roast & any other roasting veggies you like. (i.e potatoes, carrots, parsnips, Jerusalem artichokes, etc).
• Cook for 50 minutes to an hour or until the pork is done,depending on your oven.
• Take it out of the oven and transfer roast to a plate to let it rest for about 10 minutes before slicing.
• Optional: To make gravy, I remove the veggies from the roasting pan & place the pan on top of the stove (don't do this if it's a glass dish). De-glaze it with a little white wine or water. I let the liquid reduce a bit, add whatever juice is in the plate from the resting roast then add a little pat of butter to make it glossy. This gravy is kinda gooey & sweet from the peaches.

Steps:

• Simmer the dried fruits in their soaking liquid until they are tender (about 15 minutes) and allow them to cool. If the butcher has already tied the pork loin, untie it. Season the meat with salt and pepper, sprinkle with garlic and half the sage leaves and stuff it with peaches and apricots. Bind the meat again to form a roll.
• Preheat the oven to 350 degrees. Using a heavy Dutch oven or enameled casserole just large enough for the pork, brown the meat under a broiler on all sides or on top of the stove. Remove it from the casserole and add the vinegar and the wine, scraping up the cooking juices over medium heat.
• Return the pork to the casserole and cover. Cook, basting from time to time, for about two hours, or until the temperature on a meat thermometer registers 155 degrees, which is high enough to kill any trichinosis bacteria. For the last 30 minutes, uncover the pork so that it browns. Do not overcook the pork or it will be dry and tough.
• Remove the pork from the cooking juices and put it on a platter. Keep it warm on the back of the stove. Bring the juices to a boil and skim off excess fat. Add any excess fruit to the sauce and heat through. To serve the pork, slice it thin and arrange it on a serving platter. Spoon on the sauce and decorate with chopped sage leaves.

Steps:

• Combine all in a slow cooker and cook on low 6-8 hours.

Steps:

• Preheat oven to 400°F Place tarragon, brown sugar, honey and garlic in food processor container; cover. Process until mixture forms a thick paste. Add 1 tsp. of the oil; cover. Process until well blended. Mix in remaining 1 tsp. oil if necessary for spreading consistency.
• Sprinkle salt and pepper over pork. Rub tarragon mixture over pork; roll in pecans to evenly coat all sides. Place onions and peaches in foil-lined 13x9-inch baking pan; top with pork. Cover with additional foil.
• Bake 1 hour or until pork is cooked through, removing foil from top of pork for last 10 minutes of baking time.

Steps:

• Cook rice according to package directions. Meanwhile, place pork in a large bowl; drizzle with oil. Sprinkle with taco seasoning; toss to coat., Place a large lightly oiled nonstick skillet over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes. Stir in salsa and preserves; heat through. Serve with rice.