Serious Eats: Recipes

Cook the Book: Peached Pork

Photograph from Old Shoe Woman on Flickr

20090615sevenfires.jpgThere is a peach tree in my backyard, and for the past few weeks I have been paying more attention to it than usual. Ever since those tiny green peaches appeared on its branches, I have been counting the days until they are ripe enough to be picked and eaten. I've been daydreaming about all of the ways that I am going to use them once they are ready—pies, cobblers, sliced in salads.

When I came across this recipe for peached pork in Francis Mallmann's Seven Fires, my peach anticipation was taken to a whole new level. I am not generally a pork loin fan; it's typically dry and dull. But scented with rosemary and garlic and served with caramelized peaches? I cannot wait for my peaches to ripen so I can try this one for myself!

Win 'Seven Fires'

As always with our Cook the Book feature, we have five (5) copies of Seven Fires to give away this week.

Printed from http://www.seriouseats.com/recipes/2009/06/peached-pork-recipe.html

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