Sunday, March 13, 2011

Pork Roast with Peach Glaze

Leaves are unfurling everywhere, bits of bright green are poking their way through the last few remnants of the snow bank that took over my front garden, and my compost pile is almost thawed enough to turn into the soil--Spring is around the corner!  Now is the time to clear out the bottom of the freezer and the back of the cupboard, sloughing through those last bags of frozen kale (I'll be leaving that out of the garden this year) and wallowing in the delight of just having to finish off all of those fruits and berries.  A few weeks ago, Renee and I made the last of the frozen peaches into jam.  The fact that it came out  more like peach butter than like peach jam makes it no less scrumptious on bread and butter, and also made me think of a glaze. I love savory and sweet together, and the perfection of our "jam" ensures there is nothing cloying or candy-like about this.

Pork Roast with Peach Glaze
serves 4

1 medium pork loin roast (about 1.5 lbs)
6 cloves garlic
1/4 cup peach jam
salt and pepper
1 T olive oil

Preheat oven to 350.  Cut the garlic cloves into quarters.  Pierce the loin all over with the tip of a sharp knife, making incisions the size of your garlic pieces.  Stuff each incision with a garlic piece.  Rub the loin with salt and pepper.  Heat olive oil in an oven-ready pan and sear the loin on all sides.  Gently pour the peach jam over the loin and spread using the back of a spoon or a cooking brush to cover the top and sides.  Bake for about 20 minutes, or until the meat measures 160 degrees in the center.  Remove from heat, tent with tin foil, and let sit 5-10 minutes.  Slice and serve with roasted butternut squash and sauteed kale. 

Roasted Butternut Squash
serves 4

1 large butternut squash
2-3 T olive oil
sea salt
pepper
1 sprig rosemary

Peel one large butternut squash.  Cut it in half and scoop out seeds and guts.  Cut into 1/2-1" cubes.  Spread out on a baking pan.  Drizzle liberally with olive oil.  Sprinkle liberally with sea salt.  Sprinkle lightly with pepper.  Pull the leaves off one sprig rosemary and sprinkly over the top.  Toss the squash so it's all well covered.  Spread it out into a single layer.  If you can't make a single layer, use a second pan.  Roast at 350 for 30-45 minutes.  About halfway through, pull the pans out and use a spatula to turn the squash.

Sauteed kale
Serves 4

1 bag frozen blanched chopped kale or 1 large bunch fresh kale, chopped
2 T olive oil
2 cloves garlic
salt and pepper

Heat the olive oil.  Meanwhile, hit the garlic once, hard, with the flat end of knife.  Slip off the skin.  Add the garlic and kale to the hot oil.  Salt and pepper to taste.  Saute, stirring often, until kale is wilted, about 10 minutes.

1 comment:

maamypatom said...

oooo this sounds like a meal I'll enjoy making--as i also have peach jam that is less exciting as jam than as glaze!!