Honey Peppered Pork Burger With Fresh Peach Relish Recipes

PAN-ROASTED PORK TENDERLOIN

Steps:

• Preheat the oven to 400°F.
• Heat 2 tablespoons of the oil in a medium ovenproof sauté pan over high heat until the oil begins to shimmer. Season the tenderloin on both sides with salt and pepper. Place the pork in the pan and sear on all sides until golden brown, about 8 minutes.
• Transfer the pan to the oven and roast the pork to medium (an internal temperature of 150°F), about 10 minutes. Remove from the oven, tent loosely with foil, and let rest for 10 minutes before slicing 1/2 inch thick.
• While the pork is roasting, heat the remaining 2 tablespoons oil in a large sauté pan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in 2 tablespoons of the lime juice and 1/4 cup of the vinegar and boil until reduced, 8 to 10 minutes.
• Add the tomato, peaches, and sugar, reduce the heat to medium, and cook slowly until the mixture is slightly soft but the peaches retain some of their shape, 8 to 10 minutes. Remove from the heat, stir in the remaining 2 tablespoons vinegar and 2 tablespoons lime juice, the parsley, green onions, and honey. Season with salt and pepper. Scrape the relish into a bowl and let cool to room temperature before serving.
• Serve slices of the pork on a bed of couscous and top with the relish.

HONEY-PEPPERED PORK BURGER WITH FRESH PEACH RELISH

Steps:

• In a mixing bowl combine pork, coriander, garlic, pepper, salt, ketchup, and peppers. In a small microwavable bowl heat the honey for 10 seconds. Add the mustard to the honey and mix well. Add the honey/mustard mix to the pork. Using your hands or fork work the pork mixture until ingredients are well combined. Do not overmix. Shape the pork into 4 patties. Cook on a grill, grill pan or in saute pan over medium heat. Cook each burger about 5 minutes on each side or until nicely caramelized and cooked thru.
• For the Peach Relish: Combine peaches, red onion, garlic, honey, apple cider vinegar, cayenne, salt and pepper. The relish should be chunky. Keep refrigerated intil ready to use. Can be made a day ahead. To assemble the burger: Serve with toasted onion rolls and top with shredded cabbage and fresh peach relish.