PEACH PORK RECIPES
JAMIE OLIVER'S PORK WITH PEACHES RECIPE - FOOD.COM
This is adapted from one of Jamie's cookbooks. The recipe calls for a rib loin, but I always use a regular pork loin. I have also used plums or apples in place of the peaches & it's still yummy. Something about Autumn makes me want to pair pork with fruit. This is a really easy recipe to put together, but takes a little time to cook. This is a great recipe for a dinner party or even for a weeknight meal if you prepare the roast, stuff it & tie it to languish in the fridge until you get home.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 854.4, FatContent 64.3, SaturatedFatContent 29.9, CholesterolContent 229.9, SodiumContent 114.8, CarbohydrateContent 14.4, FiberContent 2.3, SugarContent 12.7, ProteinContent 54.3
SPICY PEACH PORK TENDERLOIN RECIPE | ALLRECIPES
This sweet and spicy dish is a flavor explosion with very few ingredients! This recipe was an experiment, and I was very surprised to find the flavor and aroma was very reminiscent of Thai ingredients such as red curry, coconut milk, and lemongrass. The pork will be juicy and flavorful with no need to marinate. Garnish with lime wedges. Enjoy!
Provided by workinmama
Categories Meat and Poultry Pork Pork Tenderloin Recipes
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 360.9 calories, CarbohydrateContent 26.8 g, CholesterolContent 49.1 mg, FatContent 20.9 g, FiberContent 0.6 g, ProteinContent 17.7 g, SaturatedFatContent 3.4 g, SodiumContent 109.8 mg, SugarContent 24.9 g
More about "peach pork recipes"
JUST PEACHY PORK TENDERLOIN RECIPE: HOW TO MAKE IT
I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. —Julia Gosliga, Addison, Vermont
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Dinner
Calories 241 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Dinner
Calories 241 calories per serving
- 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.
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JAMIE OLIVER'S PORK WITH PEACHES RECIPE - FOOD.COM
This is adapted from one of Jamie's cookbooks. The recipe calls for a rib loin, but I always use a regular pork loin. I have also used plums or apples in place of the peaches & it's still yummy. Something about Autumn makes me want to pair pork with fruit. This is a really easy recipe to put together, but takes a little time to cook. This is a great recipe for a dinner party or even for a weeknight meal if you prepare the roast, stuff it & tie it to languish in the fridge until you get home.
From food.com
Total Time 1 hours 15 minutes
Calories 854.4 per serving
From food.com
Total Time 1 hours 15 minutes
Calories 854.4 per serving
- 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.
See details
GRILLED PORK AND PEACHES RECIPE - NYT COOKING
Here is a simple dinner you could cook on a pancake griddle set on the grate above a fire pit or grill in someone’s backyard, as if performing a magic trick. The result is a plate of thick, luscious pork with a deep, burnished crust, redolent of garlic and rosemary, and a sunset of soft, smoky peaches nutty with brown butter. The technique is what Francis Mallmann, the Latin American chef who developed the recipe and is its most refined and stylish practitioner, calls “the uncertain edge of burnt.” It requires patience and keen observation. What you are looking for on the edges of the meat and fruit is color: a deep, dark brown that is almost black — a black without bitter, a burn that is not burned.
From cooking.nytimes.com
Reviews 5
Total Time 55 minutes
Calories 822 per serving
From cooking.nytimes.com
Reviews 5
Total Time 55 minutes
Calories 822 per serving
- 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.
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SPICY PEACH PORK TENDERLOIN RECIPE | ALLRECIPES
This sweet and spicy dish is a flavor explosion with very few ingredients! This recipe was an experiment, and I was very surprised to find the flavor and aroma was very reminiscent of Thai ingredients such as red curry, coconut milk, and lemongrass. The pork will be juicy and flavorful with no need to marinate. Garnish with lime wedges. Enjoy!
From allrecipes.com
Reviews 4.7
Total Time 55 minutes
Category Meat and Poultry, Pork, Pork Tenderloin Recipes
Calories 360.9 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 55 minutes
Category Meat and Poultry, Pork, Pork Tenderloin Recipes
Calories 360.9 calories per serving
- 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.
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PEACHY PORK CHOPS | JAMIE OLIVER PORK CHOP RECIPES
From jamieoliver.com
Total Time 28 minutes
Calories 545 calories per serving
Total Time 28 minutes
Calories 545 calories per serving
- Preheat the grill to high.
- Slice the rind off the chops, score the fat side of it in a criss-cross fashion and place skin side up in a tray. Pop under the grill for 5 minutes to crisp up into crackling – keep an eye on it.
- Season the chops with sea salt and black pepper, score the remaining fat in a criss-cross fashion, then sit the chops together fat edges down in a large cold non-stick frying pan.
- Place on a high heat for 3 to 4 minutes, or until golden and the fat has rendered out, using tongs to ensure they’re in good contact with the pan. Gently turn the chops on to their sides to cook for 5 minutes on each side.
- Meanwhile, peel and finely slice the garlic. Strip the rosemary leaves off the sprigs.
- Remove the chops to a plate, drain 90% of the fat from the pan into a jar to use for cooking another day, then sprinkle the garlic into the pan. Stir regularly until golden, then add the rosemary and four drained peach halves, flat side down.
- Jiggle over the heat until golden, then return the chops to the pan, add the bourbon and carefully set fire to it with a match (stand back!).
- Once the flames begin to subside, dish up with the crispy crackling.
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PEACH-GLAZED PORK TENDERLOIN RECIPE | COOKING LIGHT
A sweet-and-savory peach glaze caramelizes on the pork as it cooks to perfection in a grill pan. We tent the pork loosely with foil during the cooking process to hold in more heat so that the meat gets done in a flash; cutting the tenderloin in half crosswise also helps it cook faster and makes turning it frequently more manageable. Be prepared to scrub your grill pan clean, as the glaze will leave behind some char; we suggest using an outdoor grill brush on it. If you have your outdoor grill cranked up, by all means toss the tenderloin on it.
From cookinglight.com
Calories 237 per serving
From cookinglight.com
Calories 237 per serving
- Heat a grill pan over medium-high. Coat pan with cooking spray. Rub oil over pork. Add pork to pan; loosely tent pork with foil. Grill 10 minutes, turning occasionally. While pork cooks, combine peach preserves, soy sauce, vinegar, and garlic in a microwave-safe bowl. Microwave at HIGH 30 seconds or until preserves melt. Grill pork 6 minutes more, or until thermometer registers 145°F, turning and brushing frequently with peach glaze. Remove pork from pan; let stand 3 minutes. Cut pork crosswise into slices. Sprinkle evenly with salt and pepper.
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PORK ROAST WITH PEACH SAUCE RECIPE: HOW TO MAKE IT
My husband loves this roast, paired with spiced peaches and sauce. Easy to make, it’s ideal for special occasions or weeknight meals when it’s chilly here in the Northwoods.—Janice Christofferson, Eagle River, Wisconsin
From tasteofhome.com
Reviews 4.5
Total Time 06 hours 20 minutes
Category Dinner
Calories 318 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 06 hours 20 minutes
Category Dinner
Calories 318 calories per serving
- Cut roast in half. In a large skillet, brown pork in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Sprinkle with onion salt and pepper., Drain peaches, reserving juice in a small bowl; stir the chili sauce, brown sugar, vinegar and pie spice into the juice. Spoon peaches over roast; top with juice mixture. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and peaches.
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PEACH AND PORK KABOBS RECIPE | MYRECIPES
Grab the skewers, fire up the grill, and enjoy these easy and delicious kabobs, great for any night of the week.
From myrecipes.com
Reviews 5
From myrecipes.com
Reviews 5
- Grill pork and fruit-and-vegetable kabobs at the same time, covered with grill lid. Grill pork, turning occasionally, 7 to 8 minutes on each side or until done, brushing pork with barbecue sauce mixture during last 5 minutes of grilling. Grill fruit-and-vegetable kabobs 4 minutes on each side or until bell peppers are crisp-tender.
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BACON-WRAPPED PORK ROAST WITH PEACH SAUCE RECIPE - FOOD.COM
America's Test Kitchen, Cook's Country (February/March 2016) page 5. This pork roast is great for the holidays. Buy a pork loin roast that measures about 9 inches long and is between 4 and 5 inches in diameter. Oscar Mayer Naturally Hardwood Smoked Bacon is our winning thin sliced bacon. Do not use thick cut bacon here. The peaches needn't be thawed before making the sauce. The pork needs to cure for at least an hour before cooking. With regards to wrapping the roast in bacon, make sure the roast is completely covered by the bacon strips. Layout the bacon strips on a cutting board to match the length of the roast. Bring the ends of the strips of bacon up and around the sides of the roast. As the meat cooks, the bacon slices will fuse together and adhere to the roast.
From food.com
Total Time 2 hours 30 minutes
Calories 614.5 per serving
From food.com
Total Time 2 hours 30 minutes
Calories 614.5 per serving
- 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.
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10 BEST PORK TENDERLOIN WITH PEACHES RECIPES | YUMMLY
Jan 09, 2022 · Spanish Grilled Pork Tenderloin with Peaches and Radicchio Just a Little Bit of Bacon. pork tenderloin, Romesco sauce, manchego, peaches, olive oil and 9 more.
From yummly.com
From yummly.com
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SKILLET PORK CHOPS & PEACHES | LAWRY'S
1 Sprinkle both sides of pork chops evenly with seasoned salt. 2 Heat oil in large nonstick skillet on medium heat. Add pork chops; cook 4 minutes per side or until desired doneness. Remove from skillet; keep warm. 3 Drain peaches, reserving 1/4 cup of the juice. Stir juice, sugar and vinegar into skillet. Bring to boil. Reduce heat to low.
From mccormick.com
From mccormick.com
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10 BEST PORK TENDERLOIN WITH PEACHES RECIPES | YUMMLY
Jan 09, 2022 · Spanish Grilled Pork Tenderloin with Peaches and Radicchio Just a Little Bit of Bacon. pork tenderloin, Romesco sauce, manchego, peaches, olive oil and 9 more.
From yummly.com
From yummly.com
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SKILLET PORK CHOPS & PEACHES | LAWRY'S
1 Sprinkle both sides of pork chops evenly with seasoned salt. 2 Heat oil in large nonstick skillet on medium heat. Add pork chops; cook 4 minutes per side or until desired doneness. Remove from skillet; keep warm. 3 Drain peaches, reserving 1/4 cup of the juice. Stir juice, sugar and vinegar into skillet. Bring to boil. Reduce heat to low.
From mccormick.com
From mccormick.com
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ROAST PORK AND PEACHES | TASTE
Cut each peach wedge in half and set aside. After the meat has been roasting for 45 minutes, add the onions and roast another 10 to 15 minutes, until the meat probe registers 140°F. Transfer the meat to a cutting board, tent with aluminum foil to keep warm, and let rest for 20 minutes.
From tastecooking.com
From tastecooking.com
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SKILLET BALSAMIC PEACH PORK CHOPS WITH FETA AND BASIL ...
Jul 19, 2018 · Transfer the skillet to the oven and broil for 4-5 minutes or until the peaches are lightly charred. If the balsamic sauce starts getting too thick, add ¼ cup of water to keep it saucy. 4. Remove from the oven and top with feta, fresh basil, and chili flakes. Serve the pork with the peaches and balsamic sauce from the pan.
From halfbakedharvest.com
From halfbakedharvest.com
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CROCK POT PORK TENDERLOIN WITH PEACHES - PORK TENDERLOIN ...
Jun 15, 2020 · Crock pot pork tenderloin with peaches is the easiest crock pot recipe and so delicious. The pork is so tender and the peach glaze is sweet and savory. Prep Time 10 mins. Cook Time 8 hrs. Total Time 8 hrs 10 mins. Servings 6.
From eatingonadime.com
From eatingonadime.com
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PEACH AND MUSTARD GLAZED PORK CHOPS - DELISH D'LITES
Feb 18, 2015 · Preheat you oven to 400 degrees F. In a small bowl, mix the preserves, mustard, Worcestershire sauce and hot sauce. Set the glaze aside. In a separate bowl, combine the dry spice rub (salt, pepper, garlic powder and paprika). Season each pork chop generously on both sides and rub the mixture into the meat. Heat a cast iron skillet on medium ...
From delishdlites.com
From delishdlites.com
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