Daytime Memorial Day Grilling - WFLA News Channel 8

Daytime Memorial Day Grilling

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Peach Rosemary Pork Loin on the Grill

by Virginia Willis, author, "Buon Appetit, Y'All"

  

Peach-Rosemary Jam

 

makes: 7 (½-pt.) jars for the shelf

hands-on time: 55 min.

total time: 1 hour, 10 min.,  plus 1 week standing time

 

Rosemary and lime take peaches for a magical turn in this jam. Try it as a sauce for bacon-wrapped shrimp, a topping for soft cheeses, or as the glaze and sauce for our Peach-Rosemary Pork Tenderloin.

 

2½      lb. fresh peaches (5 large)

1          tsp. lime zest

¼         cup fresh lime juice

1          (1¾-oz.) package powdered pectin

2          (4-inch) rosemary sprigs

5          cups sugar

 

1. Sterilize jars, and prepare lids as described on page 22.

2. While jars are boiling, peel peaches with a vegetable peeler. Remove pits, and coarsely chop. Mash with a potato masher until evenly crushed. Measure 4 cups crushed peaches into a 6-qt. stainless steel or enameled Dutch oven. Stir in lime zest and next 3 ingredients, and bring to a rolling boil over medium-high heat, stirring often. Boil 1 minute, stirring constantly. Add sugar, and return to a rolling boil; boil 1 minute, stirring constantly. Remove from heat; discard rosemary. Let foam settle (about 1 minute). Skim off and discard any foam.

3. Fill, seal, and process jars as described on pages 22–25, leaving ¼-inch headspace and processing 5 minutes.

4. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

 

 

Peach-Rosemary  Pork Tenderloin

 

makes: 4 servings for the table

hands-on time: 10 min.

total time: 40 min.

 

Dijon mustard and garlic turn your homemade Peach-Rosemary Jam into the perfect accompaniment for that supper staple,  the pork tenderloin.

 

2          tsp. canola oil

1          lb. pork tenderloin, trimmed

¼         tsp. salt

¼         tsp. freshly ground pepper

½         cup Peach-Rosemary Jam

2          tsp. Dijon mustard

1          tsp. lemon zest

2          garlic cloves, minced

 

1. Preheat oven to 425°. Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet; cook 4 minutes, turning to brown on all sides.

2. Combine jam and next 3 ingredients in a small saucepan. Cook  over medium heat, stirring constantly, 1 minute or until jam melts. Set aside half of jam mixture for serving; set aside other half for basting.  Brush 2 Tbsp. basting mixture over pork.

3. Bake, uncovered, at 425° for 13 to 15 minutes or until a meat thermometer inserted in center registers 145°, brushing with remaining 2 Tbsp.  basting mixture after 5 minutes. Let pork stand 5 minutes before slicing. Serve with reserved jam mixture.

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