Pork Roast With Peach Chutney Food

ROAST PORK LOIN WITH PEACH GLAZE

Steps:

• Rub roast on all sides with 1 tablespoons olive oil; sprinkle evenly with salt and pepper.
• Place roast on a rack in a foil-lined broiler pan.
• Bake in a preheated 450° oven for 45 minutes.
• Brush roast evenly with peach preserves; bake roast 8 more minutes or until a meat thermometer reads 155°; remove from oven and let stand 15 minutes.
• While roast is cooking, make chutney: saute onions, ginger, and garlic in hot oil over med-high heat 3-5 minutes.
• Stir in peaches and the next 9 ingredients; cook/stir until sugar dissolves.
• Bring to a boil; decrease heat, and simmer, stirring occasoinally, 1 hour or until thickened (do not cook until fruit is mushy).
• Stir in pecans.
• Slice roast and serve with chutney; garnish with fresh peach slices and rosemary sprigs.

PORK TENDERLOIN WITH PEACH CHUTNEY AND FARRO WITH FENNEL AND ONIONS

Steps:

• To a medium saucepan, add the farro, thyme bundle, bay leaf, 2 1/2 cups of the chicken stock and salt to taste. Cover and bring to a boil, then reduce to a simmer and cook until the farro is tender, adding 1/2 cup water if the pot looks dry towards the end of the cooking time, 25 to 30 minutes. Discard the thyme bundle and bay leaf and strain out the farro.
• Add 2 tablespoons of the olive oil to the pan that the farro was cooked in and return to heat. Add the fennel and half of the diced onion and saute until translucent, 5 to 7 minutes. Add the cannellini beans and garlic and cook for 2 minutes. Add the cooked farro and grated Parmesan cheese and stir to combine. Fold in the chopped fennel fronds.
• Preheat the oven to 400 degrees F.
• Season the pork tenderloin generously with salt and 1 tablespoon of the fennel pollen. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the pork and sear on all sides until evenly golden brown,10 minutes. Remove the pork from the pan and place onto a sheet tray. Reserve the pan that the pork was cooked in for later, draining off any excess oil. Transfer the pork into the oven and bake for 7 to 8 minutes, or until it reaches an internal temperature of 140 degrees F. Set aside to rest for 10 minutes, then cut the pork into 1/2-inch slices.
• Place the saute pan that the pork was cooked in back onto the heat and add the remaining 2 tablespoons olive oil and the other half of the onion. Season with salt and crushed red pepper. Cook, stirring occasionally, until the onion is soft, 5 minutes. Add the peaches, whole-grain mustard, maple syrup, balsamic vinegar, remaining 1 1/2 cups chicken stock and remaining 1/4 teaspoon fennel pollen. Stir to combine and cook until reduced, 5 to 7 minutes. Season to taste with salt. Plate the farro, followed by the sliced pork tenderloin and a generous scoop of sauce. Garnish with whole fennel fronds.

PROSCIUTTO-WRAPPED PORK TENDERLOIN, PEACH CHUTNEY AND ASPARAGUS

Steps:

• For the pork: Preheat the oven to 400 degrees F. Sprinkle salt on the pork, then wrap the pork in the prosciutto and secure with toothpicks. Coat a large saute pan with oil and heat over high heat. Sear the pork on all sides, then transfer to a quarter sheet tray and roast for 8 to 10 minutes, turning the pork halfway through cooking. Reserve the saute pan with the drippings for a later use.
• For the chutney: Heat a large, straight-sided saute pan over medium heat. Add the pancetta and cook to render the fat. Add in the shallots and season with salt, and cook until soft and aromatic, 6 minutes. Add in the bourbon, brown sugar, vinegar, mustard, peaches, cinnamon, thyme bundle and some salt, and stir to combine. Bring to a boil and then reduce to a simmer. Simmer, stirring the peaches frequently until the liquid evaporates and the peaches are a chutney-like consistency, 10 minutes. Check to make sure the peaches are cooked through. Remove and discard the thyme bundle and cinnamon stick. Blend with an immersion blender if needed to achieve the correct consistency.
• For the asparagus: Return the reserved saute pan to the stove, add some oil if needed. Add the asparagus to the pan and saute until tender.
• Slice the tenderloin on the bias and serve with the peach chutney and asparagus.

BACON-WRAPPED PORK ROAST WITH PEACH SAUCE

Steps:

• Combine 4 teaspoons salt and sugar in bowl. Remove fat cap and silverskin from roast. Rub roast with salt-sugar mixture, wrap in plastic wrap, and refigerate for at least 1 hour or up to 24 hours.
• Bring peaches, 1 cup wine, 1/2 cup sugar, 1/3 cup vinegar, thyme sprigs, and 1/2 teaspoon salt to simmer in medium saucepan over medium-high heat. Reduce heat to medium and cook at strong simmer, stirring occasionally, until reduced to about 2 cups and spatula leaves trail when dragged through sauce, about 30 minutes. Remove from heat and discard thyme sprigs. Reserve 2 tablespoons of liquid portion of sauce (without peach segments) in small bowl for glazing. Cover and set aside remaining sauce.
• Meanwhile, adjust oven rack to upper-middle position and heat oven to 250 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Unwrap roast and pat dry with paper towels. Sprinkle with herbes de Provence and 1 teaspoon pepper.
• Arrange bacon slices on cutting board parallel to counter's edge, overlapping them slightly to match length of roast. Place roast in center of bacon, perpendicular to slices. Bring ends of bacon up and around sides of roast, overlapping ends of slices as needed.
• Place bacon-wrapped roast, seam side down, in center of prepared sheet. Roast until center of pork registers 90 degrees, 30 - 40 minutes. Remove roast from oven and increase oven temperature to 475 degrees.
• Brush top and sides of roast with reserved 2 tablespoons sauce. Once oven reaches temperature, return pork to oven and roast until bacon is well browned and meat registers 130 degrees, 15 - 20 minutes longer. Transfer roast to wire rack and let rest for 15 minutes.
• Stir mustard into sauce and rewarm over low heat. Transfer roast to carving board and cut into 1/2 inch-thick slices. Serve with peach sauce.