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Grilled Pork & Peaches: Submitted by: Robert Losee | Date Added: 9 Sep 2014
Listed in: Meat / Pork

2 pounds boneless pork butt, butterflied and trimmed
8-10 cloves garlic, peeled and minced
2 Tbs minced fresh rosemary needles
8 Tbs extra virgin olive oil, DIVIDED
Kosher salt and freshly ground black pepper to taste
6 fresh peaches, skin on, cut in half and pitted
4 Tbs unsalted butter, cut into dice, DIVIDED

Cooking Instructions

1) Turn the grill on high. [You can use a fire pit with a grill. You can also use a fire pit with a grill, or a charcoal grill. With a very strong kitchen vent you can use your stove with a burner set to high. Place a large cast-iron pan or two-burner griddle over the heat and allow it to get hot.] Once hot you can turn the heat setting to medium.

2) Put pork on work surface and pound with a meat mallet to a uniform thickness of . inch.

3) Aggressively season pork with salt and pepper.

4) Combine the garlic, rosemary, and 6 Tbs olive oil in suribachi or other mortar and pestle, and turn into a paste. Spread the mixture on both sides of the pork.

5) Brush pan with remaining olive oil, allowing it to heat until it shimmers, just short of smoking. Place meat in the pan and cook without moving until it forms a good crust in about 10 minutes.

6) Place peaches, cut side down, around the meat while it cooks, or add to another cast iron pan (this is probably better to keep more of the butter flavor on the peaches). Dot the fruit with half the butter. Let them cook about 5 minutes, or until they are soft and slightly charred. Transfer to a platter and ten with foil to keep warm.

7) When the meat is well browned on one side, turn it over with tongs and cook in the remaining butter. Cook another 5 to 7 minutes. Remove from heat and place on a carving board below a foil tent for about 5 minutes.

8) Slice the meat and serve with the peaches.

Based on recipe from the New York Times, that was adapted from "Seven Fires" by Francis Mallmann with Peter Kaminsky.

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