MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Pork & Peaches
Categories: Pork, Fruits
Yield: 4 servings

2 lb Boneless pork butt;
- butterflied, trimmed
10 cl Garlic; peeled, minced
2 tb Minced fresh rosemary
- needles
8 tb Extra virgin olive oil
Salt & fresh ground pepper
6 Fresh peaches; skin on,
- halved, pitted
4 tb Unsalted butter; diced

Light a fire in a fire pit with a grill, or in a
charcoal grill, or set a gas grill to high. If you have
a very strong vent in your kitchen, you may use your
stove with a burner set to high. Place a large cast-iron
pan or two-burner griddle over the heat and allow it to
get hot. At this point you can let the fire die slightly
with no ill effect. If using a gas grill or stove, turn
heat to medium.

Meanwhile, put the pork on a work surface and, using a
meat mallet, pound to an even thickness of approximately
3/4 of an inch.

Combine the garlic, rosemary and 6 tablespoons olive oil
in a small bowl, mixing to make a rough paste. Season
the pork aggressively on both sides with salt and
pepper, then spread half the garlic mixture over one
side and half on the other side.

Brush the pan or griddle with the remaining olive oil,
allow it to heat until it shimmers and is almost
smoking, then place meat on the hot surface and cook,
without touching, until it forms a good crust,
approximately 10 minutes.

While the meat cooks, surround it with the peaches, cut
side down, and dot the fruit with the butter. (If yougCOre
using two cast-iron skillets, place the peaches in their
own oiled pan.) Let them cook for approximately 5
minutes, or until they are soft and slightly charred.
Transfer to a platter and tent with foil to keep warm.

When the meat is well browned on the first side, use
tongs to turn it over, and cook in the remaining butter
for another 5 to 7 minutes. Remove the meat to a carving
board and allow it to rest below a tent of foil for
approximately 5 minutes. Slice the meat and serve with
the peaches.

By: Sam Sifton

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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