Sicilian Grilled Pork Loin with Agrodolce Grilled Peaches

Ingredients

• 1 boneless blade-end pork loin with ¹/₈-inch layer of fat still attached to one side
• Honey-Rosemary Brine, recipe follows
• 2 tablespoons olive oil
• Freshly ground black pepper
• Agrodolce Grilled Peaches, recipe follows
• 2 cups low-sodium chicken broth
• ½ cup kosher salt
• + 12 more ingredients
• • ¼ cup clover honey
  • 2 tablespoons sugar
  • 2 teaspoons black peppercorns
  • 8 large sprigs fresh rosemary
  • 4 cloves garlic, smashed
  • 4 cups ice cubes
  • 1 cup red wine vinegar
  • ¼ cup clover honey
  • ¼ cup peach nectar or water
  • Kosher salt and freshly ground black pepper
  • 3 slightly under ripe peaches, halved and pitted
  • ¼ cup canola oil

1. Tie the loin with kitchen twine at 1-inch intervals and add to the Honey-Rosemary Brine in a large container. Brine the pork loin in the refrigerator for at least 4 hours and up to 12 hours. Remove from the brine, rinse under cold water and pat dry with paper towels. Let sit at room temperatur...

View full recipe at SpringPad