The Best Damn Pork Roast Period.

Pork Loin Roast with Apricots, Peaches, Onion, Leeks, Rosemary and Honey

This is one of my all-time favorite recipes. It was hatched by Alex and I years and years ago when we were living together in our friend Teddy's house, and I have made it at least 20 times since! The sweetness of the fruit goes incredibly well with the pork, and the onions cuts it nicely. It's a great sweet yet savory dish. It never gets old, always pleases a crowd and perfect for a summer night.

Here's what you need:

Pork Loin Roast or Two Pork Tenderloins

3 Fresh Apricots

Handful of Dried Apricots

2 Peaches

1 Large Yellow Onion

3 Medium Sized Leeks

10 Sprigs of Rosemary

Honey

Salt, Pepper

1 Glass of Riesling

Roasting Dish

Grill Pan / Pan or BBQ

Preheat your oven to 350.

Then, prep your fruits and onions. Cut your apricots and peaces into 8ths and dice the dried apricots. Slice your onion in half, then cut into 1/2" wide strips. Cut off the greens of the leeks so they are about 6" long (as you would a scallion), then cut in half length wise, and slice into 1/2 inch ribbons. Put everything into the roasting dish. Drizzle some olive oil and 4 tablespoons of honey over the top and set on high heat on the stove.

Next, get a grill pan going on high heat. if you don't have a grill pan, you can use a regular pan or BBQ if you prefer.

For the pork loin, I like to run about 4-5 rosemary sprigs right through. 4 through the sides and one right down the middle. This really gets the wonderful rosemary tasts into the meat. Then, generously rub the pork with salt and grind pepper all over it - top and bottom, rub olive oil over the entire roast.

When your onions and peaches start to sizzle, make sure you give them a few good stirs, then dump in your glass of riesling. Your riesling should come to a boil, but never fully cook off. You want to have a little bit in the dish when you stick it in the oven.

By now, your grill pan should be nice and hot, so put in your pork loin and sear for about 3 minutes on each side, or until you have some nice grill marks, golden color and crisp to the outside. When you do turn the heat off. Then with your remaining 5 springs of rosemary, create a bed for your pork roast in the roasting dish. With some tongs, lift the roast onto the bed of rosemary. Cover the pork with some of the fruit and onions, spoon some wine over the top and stick it in the oven.

Like chicken, it takes about 15 minutes per pound, or until it's internal temperature is about 155-160 for medium rare. I like my pork light pink in the middle, which prevents it from dring out.

Serve with a glass of dry riesling or another white wine and you are off to the races my friends.


Can't wait for my leftovers tonight...sometimes it's even better the next day!