Jake’s Grilled Pork Loin with Peaches
1 Jake’s Country Meats boneless pork loin roast, about 2 pounds
1/2 C balsamic vinegar
1/4 C Dijon mustard
2 T firmly packed light brown sugar
1 T chopped fresh thyme
1/4 C plus 1 T olive oil
Kosher salt and freshly ground pepper, to taste
2 lb. small peaches, pitted and halved
3 or 4 fresh oregano sprigs
Thaw the pork roast in the refrigerator overnight.
Using kitchen twine, tie the pork roast at 2-inch intervals and place in a large sealable plastic bag.
In a small bowl, whisk together the vinegar, mustard, brown sugar, thyme and the 1/4 cup olive oil.
Pour the marinade into the bag, seal the bag, and refrigerate for at least 4 hours or up to 24 hours,
turning the bag over once or twice.
Remove the pork from the marinade and place on a rack-lined baking sheet.
Generously season the pork on all sides with salt and pepper. Let stand at room temperature for 1 hour.
Prepare a grill for indirect grilling over medium-high heat.
In a large bowl, toss the peaches with the 1 Tbs. olive oil. Set aside.
Place the pork, fat side up, in the center of a steel grill roaster.
Place the roaster in the center of the grill over indirect heat, cover the grill and cook for 15 minutes.
Arrange the peaches along the sides of the rack, top with the oregano sprigs and cover the grill. Cook
until the pork is well browned and an instant-read thermometer inserted into the center of the meat
registers 145°F, 10 minutes more.
Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before
Cut the pork into slices and serve immediately with the peaches.
Adapted from Williams Sonoma
© 2016 W.A. Nolan. All rights reserved.