Peachy Keen Ginger Pork Loin Food

PEACHY GINGER PORK

Steps:

• Flatten pork to 1/4-in. thickness; sprinkle with salt and pepper. In a large nonstick skillet coated with cooking spray, saute pork in oil in batches until meat is no longer pink. Remove and keep warm. , In the same skillet, saute red pepper and peaches until red pepper is tender. Add the broth, spreadable fruit, mustard and ginger. Cook and stir over medium heat for 4 minutes. Return pork to the pan. Reduce heat; cover and simmer until heated through.

SICILIAN GRILLED PORK LOIN WITH AGRODOLCE GRILLED PEACHES

Steps:

• Tie the loin with kitchen twine at 1-inch intervals and add to the Honey-Rosemary Brine in a large container. Brine the pork loin in the refrigerator for at least 4 hours and up to 12 hours. Remove from the brine, rinse under cold water and pat dry with paper towels. Let sit at room temperature for 1 hour before grilling.
• Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash) and add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals. Spread the soaked wood chips evenly over the top and the rosemary sprigs or sage leaves, if desired. Put the cooking grate in place and open the grill lid vents halfway. Let the grate heat for 5 minutes. Use a grill brush to scrape the cooking grate clean.
• Brush the entire loin with the olive oil and sprinkle with pepper. Place the pork on the opposite side of the coals but close to the fire. Cover with the lid and turn the lid so that the vents are opposite the fire to draw smoke through the grill. Use a grill thermometer and make sure the heat inside the grill is at 400 degrees F.
• Grill the pork, covered, until an instant-read thermometer inserted into the thickest part of the pork registers about 135 degrees F. This will take anywhere from 30 to 45 minutes, depending the thickness of the loin.
• Transfer the loin to a cutting board, tent loosely with foil and let rest 15 minutes before cutting into thick slices. Serve with the Agrodolce Grilled Peaches and drizzle some of the reduced peach glaze over the meat.
• Bring 6 cups water to a boil in a large saucepan. Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt. Remove from the heat and add the ice cubes to cool quickly to room temperature.
• Bring the vinegar, honey, nectar and some salt and pepper to a simmer in a large high-sided saute pan over medium heat. Cook until the liquid is reduced to a syrupy consistency, about 15 to 20 minutes. Remove from the heat.
• Brush the cut side of the peaches with the canola oil, season with salt and pepper and place cut-side down on the grill over medium-high heat. Grill until lightly golden brown, 2 to 3 minutes. Flip, cook 1 to 2 minutes then brush with the glaze and cook another minute or so. The peaches should be tender but hold their shape. Transfer the peaches to a platter and drizzle with some of the glaze.

5-INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES

Steps:

• Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground black pepper and seal in the bag, squeezing out as much air as possible. Refrigerate at least 4 hours, or preferably overnight.
• When ready to cook, move the pork to the counter to bring it to room temperature. Preheat the grill for cooking over medium heat (350 to 400 degrees F).
• Cut the peaches in half crosswise around the pit (not through the stem) for easier release. Twist the halves in opposite directions to release the flesh from the pit. Twist the pit out of the peach, cutting tightly around the pit with a paring knife, if necessary. Drizzle the peaches cut-side up with the remaining 2 teaspoons vinegar.
• Drain off the marinade and sprinkle the pork with 1/4 teaspoon salt. Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes.
• Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices redistribute.
• Meanwhile, place the peaches on the grill cut-sides down and cook until they have nice grill marks, release easily from the grill and are softened, 8 to 10 minutes.
• Sprinkle the pork and peaches with basil and additional salt and pepper to taste. Slice and serve.

PEACHY PORK CHOPS

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!

SPICY PEACH PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix honey, olive oil, lime juice, chipotle pepper, 3 tablespoons adobo sauce, and garlic together in a bowl.
• Place tenderloin in a baking dish; top with peach slices. Pour honey sauce over tenderloin. Cover with a lid or aluminum foil.
• Bake in the preheated oven until meat is no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 10 minutes; cut into very thin slices. Serve topped with the cooked peaches and pan juices.

PEACHY PORK WITH RICE

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.

PEACHY PORK LOIN

Steps:

• In blender combine all ingredients, but pork; blend until smooth.
• Place pork in large, heavy plastic bag; pour half of peach sauce over roast and refrigerate overnight. Refrigerate the remaining sauce.
• The next day, prepare grill by arranging a drip pan surrounded by medium-hot coals; if using a gas grill, heat to medium temperature.
• Add hickory chips, dampened with water to heat source.
• Place pork on grill over drip pan; baste often with remaining sauce until internal temperature reaches 155-160 degrees, about 60 minutes.
• Let meat stand 10 minutes; slice thin and serve with heated reserved peach sauce.

PEACHY CROCK POT PORK CHOPS

Steps:

• Place browned pork chops in crock pot; season with salt and pepper.
• Place peaches on top of pork chops.
• Mix brown sugar, cinnamon, tomato sauce, syrup and vinegar.
• Pour over pork chops and peaches.
• Cook on low for 4-6 hours.