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Peach, Ouzo and Rosemary Pork

Written by Redrow

9 Nov 2018

This is one of my favourite dishes that can be cooked easily outdoors over the bbq or indoors on a traditional kitchen hob.

Very quick to prepare, simple to cook and delivers lots of flavours. This recipe is something I saw done by the “Fire God” Francis Mallmann and knew I had to try it as quickly as possible. 

Recipe

1 - 2lb boneless pork loin roast butterflied (ask your butcher to do this)

2 - 8 garlic cloves 

3 - 2 tbs finely chopped fresh rosemary

4 - 8 tbs olive oil

5 - 6 small peaches cut in half, skin on and pitted. If large cut into wedges

6 - 1 shot glass Ouzo or Pernod. (Aniseed based liquor)

7 - 6 tbs unsalted butter cubed

8 – Sea salt and pepper1 sprig fresh Rosemary

Method

Trim off all excess fat and any sinew (ideally ask your butcher to do this) and lay flat on a board and flatten to ½ inch thickness with a meat mallet or rolling pin. This will ensure an even cook. Finely chop the garlic and Rosemary and mix in with the olive oil. Allow to rest so the garlic and rosemary infuse the oil. Rub the shot of Ouzo into the meat both sides and then cover the meat both sides with the garlic/rosemary/oil infusion. Salt and pepper the meat.

BBQ / outdoors

Heat up a cast iron skillet over the flames until a drop of water sizzles on the surface. Sear the meat both sides over the bbq for aprox 3 minutes each side and then place in the skillet to continue cooking for aprox 8 – 10 minutes. Turn over and repeat. Once the meat has been turned over add the peaches, sprig of rosemary and butter around the meat and continue cooking until the peaches have softened and taken on colour. Once the meat has reached an internal temperature of 71C remove from the heat and allow to rest for 5 minutes.

Cooker / indoors

As above, however instead of searing the meat over the flames sear directly in the skillet or frying pan. Season to taste, serve and enjoy.