Serious Eats: Recipes
Cook the Book: Peached Pork
There 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.