Lemon Pepper Paste:
- 1 (4-pound) pork loin
- 2 limes
- 2 lemons
- 5 to 6 garlic cloves
- 1/2 cup Irvine Spices Roasted Garlic Pepper Seasoning, as needed for rub
- 3 tablespoons grapeseed oil
- 2 large ripe fresh peaches, peeled, pit removed and sliced, or 1 cup drained canned peaches
- 1/2 cup mayonnaise
- 2 tablespoons cilantro, finely chopped, plus 12 small sprigs for garnish
- Salt and freshly ground white pepper
- 12 Kaiser rolls, or crispy crusted round rolls
Early in the day prepare the pork loin and marinade. Rinse pork loin to remove any unwanted smells and pat dry with paper toweling. Remove pork to a nonreactive container. Place the limes and lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle. Blend the garlic cloves and the garlic pepper seasoning in a blender, then while the blender is still running, squeeze the juice of the limes and lemons through the feed tube to make a paste. With the blender still running, add the oil in a thin stream. Rub the paste into the pork, cover and leave refrigerated for 2 hours.
Preheat oven to 350 degrees F. In a large saute pan with an oven safe handle, heat the oil and sear the pork loin on all sides. Roast covered in oven until fork tender, at least 45 minutes. Transfer pork to a utility platter and let rest in a warm place before slicing.
The pork can also be cooked on the grill. Heat grill to medium-high heat. Wrap pork in a foil pouch in which you have shaken 1 tablespoon flour, and cook over indirect heat (on the side of the grill opposite the direct heat source) for about 1 hour 45 minutes to 2 hours. Let pork rest before slicing.
Lay slices of pork loin on rolls and spoon peach aioli over. Garnish with cilantro sprigs.