Sicilian Grilled Pork Loin With Agrodolce Grilled Peaches Recipes

ROTISSERIE GRILLED PORK LOIN RECIPE

Steps:

• Combine sauce ingredients in saucepan and boil. Grill meat for 3 hours. Brush with barbecue sauce frequently. Meat thermometer should register 170°.

PORK AGRODOLCE

Steps:

• Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
• Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
• Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
• Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.

SICILIAN GRILLED PORK LOIN WITH AGRODOLCE GRILLED PEACHES

Steps:

• 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 temperature for 1 hour before grilling.
• Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash) and add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals. Spread the soaked wood chips evenly over the top and the rosemary sprigs or sage leaves, if desired. Put the cooking grate in place and open the grill lid vents halfway. Let the grate heat for 5 minutes. Use a grill brush to scrape the cooking grate clean.
• Brush the entire loin with the olive oil and sprinkle with pepper. Place the pork on the opposite side of the coals but close to the fire. Cover with the lid and turn the lid so that the vents are opposite the fire to draw smoke through the grill. Use a grill thermometer and make sure the heat inside the grill is at 400 degrees F.
• Grill the pork, covered, until an instant-read thermometer inserted into the thickest part of the pork registers about 135 degrees F. This will take anywhere from 30 to 45 minutes, depending the thickness of the loin.
• Transfer the loin to a cutting board, tent loosely with foil and let rest 15 minutes before cutting into thick slices. Serve with the Agrodolce Grilled Peaches and drizzle some of the reduced peach glaze over the meat.
• Bring 6 cups water to a boil in a large saucepan. Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt. Remove from the heat and add the ice cubes to cool quickly to room temperature.
• Bring the vinegar, honey, nectar and some salt and pepper to a simmer in a large high-sided saute pan over medium heat. Cook until the liquid is reduced to a syrupy consistency, about 15 to 20 minutes. Remove from the heat.
• Brush the cut side of the peaches with the canola oil, season with salt and pepper and place cut-side down on the grill over medium-high heat. Grill until lightly golden brown, 2 to 3 minutes. Flip, cook 1 to 2 minutes then brush with the glaze and cook another minute or so. The peaches should be tender but hold their shape. Transfer the peaches to a platter and drizzle with some of the glaze.

JER'S GRILLED LOIN OF PORK

Steps:

• Rinse and dry pork.
• Cut loin halfway through into serveral thick slices.
• Sprinkle with salt and pepper.
• Insert thyme into cut slices.
• Combine glaze ingredients.
• Grill roast or broil for 1 hour, turning over and basting often with glaze.
• We like this with roasted or baked sweet potatoes, corn on the cob and thick slices of watermelon.

GRILLED PEACHES

Steps:

• Cut the peaches in half and remove the pit. Slice each half in half and toss them in a bowl with the vanilla extract, almond extract, and brown sugar. Set aside for 15 minutes while you preheat a grill with a medium-high heat. Grill skin side down until skin is slightly charred, about 3 minutes. Turn and grill on the other 2 sides until you get nice grill marks, about 1 minute on each side.
• Divide the peaches among 4 bowls and serve with the frozen yogurt and toasted almonds, if desired.