Charlotte Magazine – July 2019

48 CHARLOTTEMAGAZINE.COM // JUNE 2019

Elevate a classic pork loin with fresh summer

peaches, herbs, and spices —Chef Alyssa

RECIPE

JUICY FRUIT

PETER TAYLOR

FOOD+DRINK

Grilled Peach-Stu ed Pork Loin

with Fennel Salad

Serves: 6 to 8

Prep Time: 20 minutes

Cook Time: 50-60 minutes

Chef Alyssa Wilen

teaches hands-on

cooking classes in lower

South End. Before that,

she worked in the

restaurant industry for

more than 10 years.

Learn more about Chef

Alyssa’s Kitchen at

chefalyssaskitchen.com.

5 ripe peaches

5 tablespoons olive oil

½ to ¾ teaspoon red pepper flakes

1 teaspoon sugar

1 bulb of fennel with tops

2 to 3 spring onions or scallions, finely sliced

2 tablespoons white balsamic vinegar

1 (2 to 2½-pound) boneless pork loin

Kosher salt and black pepper, to taste

Special items: Butcher’s twine, roasting rack

1. Preheat the oven to 425°F.


2. Cut the peaches in half and then into quarter-inch thick
   wedges. Place in a bowl and toss with two tablespoons of
   olive oil.


3. Heat a grill or a cast iron grill plate to 500°F. Grill the peaches
   on all sides until they develop grill marks and soœ en. Remove
   from the grill and place in a large bowl.
   4. Remove the tops of the fennel and mince a couple table-
   spoons of the fronds and add to the peaches. Season the
   peaches with red pepper ž akes, sugar, and salt. Set aside.
   5. Lay the pork on a board fat side down, and butterž y by
   slicing downward through the length of the center, just until
   you have about a half-inch thickness of meat intact, like the
   binding of a book.
   6. Open the pork up like a book and push on it to ž atten.
   7. Starting on the leœ side, with the blade of the knife parallel
   to the cutting board and the blade facing leœ , slice down
   the length of the seam, maintaining the same thickness.
   8. Pull the meat open and press down to ž atten. Continue
   cutting and ž attening the entire leœ half to even thickness.
   9. Rotate the pork and repeat on the other half.
   10. Season the meat with salt and pepper, then spread with
   seasoned peaches. Roll it up lengthwise, ending with the fat
   on the top of the roll.
   11. Tie the pieces of twine around the pork, spacing them
   about an inch and a half apart and using scissors to trim o¤
   any excess string.
   12. Place the rolled pork loin on a baking sheet lined with a
   roasting rack. Rub a little olive oil around the outside of the
   pork and sprinkle with salt. Roast in the center rack of the
   oven for 30 minutes. Lower the heat to 350°F and roast for
   another 20 to 30 minutes, until the interior of the pork
   is 145°F.
   13. Meanwhile, thinly slice the fennel and spring onions
   (or scallions). Place in a bowl and toss with the white
   balsamic vinegar, the remaining olive oil, and salt and
   pepper. Refrigerate until the pork roast is ready.
   14. Remove the pork from the oven and tent with a sheet of
   aluminum foil. Allow to rest for 15 minutes. Remove the
   strings, slice thick, and serve topped with fennel salad.