Recipe courtesy of Michael White

Arrosto di Maiale con Pesche (Roasted Pork with Glazed Peaches)

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  • Level: Intermediate
  • Total: 2 hr 30 min
  • Prep: 30 min
  • Inactive: 20 min
  • Cook: 1 hr 40 min
  • Yield: 4 servings
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1 center-cut bone-in rib roast, about 5 pounds, well-trimmed and chine bone removed (3 1/2 to 4 pounds, trimmed)


1 tablespoon sea salt combined with 1/2 tsp minced rosemary (fresh or dried)

1 tablespoon freshly ground black pepper

6 small sprigs fresh rosemary

1 large yellow onion, coarsely chopped (1 1/4 cups)

2 small carrots, peeled and coarsely chopped (3/4 cup)

2 small ribs celery, trimmed and coarsely chopped (3/4 cup) 

1 head garlic, outer layer skin removed, cut in half horizontally, bulb still intact

2 cups dry white wine, such as Pinot Grigio

Chestnut Honey Glazed Peaches, recipe follows

Chestnut Honey Glazed Peaches:

2 tablespoons butter

6 firm, ripe, unpeeled peaches, pitted and cut into eighths

1/3 cup chestnut honey (or any honey)

1/2 cup white wine vinegar

1 sprig fresh rosemary

2 cups dry white wine, such as Pinot Grigio

2 cups homemade chicken stock or canned low-sodium stock

1 tablespoon coarse sea salt

Freshly ground black pepper


  1. Preheat oven to 375 degrees. Brush pork with olive oil and season with rosemary salt and freshly ground black pepper. Lay fresh whole rosemary sprigs on top of roast and fasten with butchers twine. Pour a few tablespoons of olive oil into a large skillet or roasting pan over high heat until almost smoking. Sear pork roast on all sides including ends until golden brown, about 10 minutes. Add more oil to pan if necessary along with onions, carrots, celery and garlic and cook for 3 to 4 minutes until vegetables begin to soften. Add the white wine and transfer pan to oven. Cook for about one hour or until the thickest part of meat reaches 150 degrees F. If bone tips begin to burn, cover them with foil. Once the roast is cooked, remove from pan to cutting board. Reserve roasting pan with vegetables and juices. Cover pork on cutting board with foil and allow to rest for about 20 minutes before carving. 
  2. Remove butchers twine from roast and carve between chops. Serve sliced pork drizzled with sauce and Chestnut Honey Glazed Peaches.

Chestnut Honey Glazed Peaches:

  1. Heat the butter in a large skillet over high heat until melted and bubbling. Add the peaches to cook until lightly browned on all sides, about 4 minutes. Lower the heat, pour in the honey and stir until dissolved, followed by the vinegar. Stir while cooking. Add rosemary sprig and finish cooking until peaches are well glazed, about 5 minutes. 
  2. To assemble: Return roasting pan with vegetables back to stove and heat over medium heat. Add remaining the white wine and scrape reserved fat from bottom and sides of pan to incorporate into juices. Add chicken stock and increase heat to a simmer, until liquid reduces by half. Season to taste with salt and freshly ground black pepper. Remove pan from stove and strain liquid from vegetables, squeezing out excess juice from vegetables using the back of a wooden spoon. Discard solids. Skim fat from liquid and reserve sauce.