Recipe courtesy of Jimmy's Uptown
Grilled Peach and Pork Crisp
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 965
- Total Fat
- 49
- Saturated Fat
- 25
- Carbohydrates
- 97
- Dietary Fiber
- 5
- Sugar
- 61
- Protein
- 40
- Cholesterol
- 190
- Sodium
- 2296
Ingredients
Marinade:
1 cup white peach puree
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped shallot
1 teaspoon finely chopped garlic
Pinch salt and freshly ground black pepper
2 (5-ounce) pieces boneless pork loin
Peach:
3 tablespoons butter
1 peach cut into wedges
Cornbread Topping:
1 shallot, finely diced
1/2 teaspoon chopped garlic
1 teaspoon freshly chopped thyme leaves
1 1/2 ounces butter
4 ounces cornbread crumbs
Salt and pepper
Peach Glaze:
3 cups veal stock
1 cup peach puree
2 tablespoons honey
2 tablespoons freshly chopped thyme leaves
Directions
- Combine all of the marinade ingedients. Add the pork and marinate in the refrigerator for at least 24 hours.
- Preheat a grill or grill pan. Preheat the oven to 400 degrees F.
- In a saute pan, add the butter and melt. When the butter is melted, add the peaches and saute until the soften and begin to turn golden brown, about 8 minutes. Remove from the heat and set aside.
- Cornbread topping: Saute the shallot, garlic, and thyme in the butter just until translucent, about 4 minutes. Remove from heat. Mix in the breadcrumbs and season with salt and pepper.
- Peach glaze: In a saucepan, combine all ingredients and bring to a bubble, stirring. Cover and keep at a low heat, until ready to serve.
- Remove the pork from the marinade. Place on a hot grill, just to mark both sides, about 2 minutes per side. Remove from the grill and place on a baking sheet. Cover with peach wedges and top with corn bread mixture. Bake for 10 to 12 minutes. Serve with garlic whipped potato, collard greens and peach glaze. Garnish with yukka chips and scallion oil.