Recipes

Peach Glazed Pork Loin

Recipe by Jacques DeLock of Demorest, Ga.

peach glazed pork loin
Ingredients:
  • 5 lb Pork Loin - 24 hr brine in Peach Cider/Pork Brine
  • Whole fresh peaches
  • Goat Cheese
  • Couscous
  • Peach tea
Peach Glaze
  • 2/3 Cup Peach Jelly
  • 1/3 Cup Bbq Sauce
  • 2 Tsp Smoked Paprika
  • 1/4 Tsp Chipotle Powder
  • salt and pepper to taste
Pickled Peaches
  • Standard Bread n Butter recipe, pickled for at least 3-4 days
Basil Oil
  • 1 head of Basil
  • 3/4 to 1 Cup Olive oil
Directions:

5 lb Pork Loin – 24 hr brine in Peach Cider/Pork Brine.  Seared off on all sides then smoked til internal temp is 145°.  Pull off meat and rest tented in foil for at least an hour.   Slice thin, glaze with Peach glaze.

Peach Glaze – 2/3 Cup Peach Jelly, 1/3 Cup Bbq Sauce, 2 Tsp Smoked Paprika, 1/4 Tsp Chipotle Powder, S&P to taste (I went heavy with the Pepper)

Grilled Peaches – Cut in half and remove stone.   Oil lightly with Olive oil and sprinkle lightly with Kosher salt and Pepper.  Top with Goat Cheese while hot.

Couscous – Cook Couscous according to directions substituting Peach Tea for liquid.

Garnish

Pickled Peaches – Standard Bread n Butter recipe.  Pickled for at least 3-4 days.  (Adds a bright contrast in flavor as a garnish)

Basil Oil – Quickly blanch (15 seconds) a head of Basil, then chill in an ice bath.  Thoroughly dry Basil and blend in mixer with 3/4 to 1 Cup Olive oil.  (Basil pares naturally with Peaches, and gives the dish balance)

A celebration of all things Peaches!