Well, that was a lot tastier than I thought it was going to be. Okay, so people have been putting fruit with pork since pork began. But you see, I don’t have a sweet tooth, I have a meat tooth. So Fruit & Pork have never crossed my path, until last night.
Oh how I wish I had an exact recipe, but I don’t. This was something I threw together at the last minute. Originally the grill was going to be fired up. But it was outside, and I was inside. Too far.
Preheat oven to 350 or 375. I had this cool little 1.5 pound pork sirloin roast, so I chose a heavy gauge roasting type vessel that was an appropriate match. The roast should be an inch or two away from the sides of the pot.
I wanted this little Thursday dinner to move along in the oven, so anything that goes in will be a small dice. 1/3 large white onion, 4 cloves garlic, 1 small garden ‘mater (I loves my acid), inch or two of fluid, s&p. Oh and a large lump of butter, yeah just like that. As far as herbs, I chose oregano (figured it went with the tomato), but I don’t think I’ll use that again. It was at this point I knew I needed something. I searched around, looked in the garden, nothing. I stood there, knowing I needed something else to round out the flavors. My obvious choice was bacon, too easy. I sat there staring at the nectarine, grapefruit and a few other fruity items. Then it hit me, USE FRUIT !!! Jeez Biggles, you’re such a hillbilly. In went the nectarine, little larger dice.
Preheat pot with ingredients on stovetop. Install in to oven with lid on, bottom rack.
Pull when roast reaches 138 or up to 180, the pork sirloin can handle it.
While it was really good, need to find something herby to go along. All in due time, I’m getting there.
xo, Biggles
I love your little winged heart pot! May I suggest rosemary to go with the nectarines? If you have access to real French tarragon (not the licore-y Russian variety) it will do nicely, as well. Congratulations on this giant step toward plants.
Hey Kudzu,
I thought about rosemary, but thought it might be a little strong. I think I like the French tarragon action, neat.
Biggles
I second the little winged heart pot – very cool – and I’d suggest thyme.
Have you fooled around with tarragon, Biggles? I hadn’t ever used it before I went to culinary school, but I really got into it. Dried is a whole different vibe than fresh, and they both rock.
Marjoram. Not too much.
Hay,
Thank you so much, all of you. The notes are getting laid. What I made is worth persuing and it’s really quite fun to chase down ideas and try them out. We totally rule.
xo, Biggles
I, too, love the pot: Biggles hearts his pork.
Rev,
You need to try this. Use any fruit, I made a peach gastrique the other night for a dinner party.
http://seriouslygood.kdweeks.com/2007/05/strawberry-gastrique.html