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Marinated Grilled Pork Loin with Stone Fruit Vinaigrette

Posted on Friday, August 18, 2006

This is a wonderful summer entree that takes advantage of the amazing varieties of vegetables in the markets right now. You might choose fingerling potatoes, beets, summer squash, Melrose peppers or sweet bell peppers, shelly beans, green beans, herbs like basil and mint and lettuces like arugula and watercress. I will be making this pork salad at the Chicago Green City Market at the south end of Lincoln Park on Saturday August 26th at 10:30AM. Come walk around the market with me and get to know some great farmers!

Makes serves 6 servings

Ingredients

2 large

ripe peaches, peeled, pitted, cut into chunks

1/4 cup

rice wine vinegar

2 TBL

clover honey

1 cup

canola oil

1/4 tsp

ground white pepper

1 1/2 tsp

sea salt

6 cups

water

1 cup

brown sugar, packed

4 TBL

kosher salt

1 long strip

orange zest

2

bay leaves

1 tsp

whole black peppercorns

1 TBL

whole yellow mustard seed

3 pounds

boneless pork loin

12 cups

assorted chopped or sliced vegetables (about)

1 head

Bibb lettuce, leaves separated and washed

Method

For vinaigrette: Place peach chunks in a small saucepan and heat gently. Cook, covered, over low heat until softened. Let cool and puree in a blender.Add rice wine vinegar and honey to blender and mix. With machine running add canola oil in a stream. Season with salt and white pepper. Can be made 1 day ahead. Store in the refrigerator.

For the pork loin: Combine water,sugar and salt in a saucepan. Bring to a boil and stir to dissolve the sugar and salt. Add remaining ingredients, excluding pork and stir well. Let marinade cool to room temperature, then chill until very cold. Pour over pork and let marinate overnight.
One hour before grilling remove pork from the marinade and pat dry. Let stand at room temperature until grill is ready.

Prepare a hot fire. Part the coals and place a foil pan in the center for indirect cooking. Place the pork loin on the grill over the drip pan and grill, covered, 45minutes to 1 hour until pork's internal temperature reads 145°F.* Remove from pan and let stand 15 minutes before slicing.
For the salad: Blanch beans, roast beets, grill eggplant and peppers, simmer potatoes and shelly beans and cool everything to room temperature.

Toss salad ingredients with vinaigrette and divide among plates while pork is resting.

Slice pork, divide among plates and drizzle pork with a little vinaigrette.
*The government recommends cooking pork to an internal temperature of 165°F. Add 15 more minutes cooking time for this temperature.

Note: use a combination of peaches, plums and apricots for vinaigrette if desired. You will need about 2 cups chopped fruit. If using plums and apricots, you might want to strain the vinaigrette after pureeing to remove skins.

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