Sicilian Grilled Pork Loin with Agrodolce Grilled Peaches


  • 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
    • 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
    • 2 teaspoons black peppercorns
    • ¼ cup clover honey
    • 2 tablespoons sugar

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


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