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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Grilled Pork & Peaches   
    Categories: Pork, Fruits   
         Yield: 4 Servings   
       
         2 lb Boneless pork butt;   
              - butterflied, trimmed   
        10 cl Garlic; peeled, minced   
         2 tb Minced fresh rosemary   
              - needles   
         8 tb Extra virgin olive oil   
              Salt & fresh ground pepper   
         6    Fresh peaches; skin on,   
              - halved, pitted   
         4 tb Unsalted butter; diced   
       
     Light a fire in a fire pit with a grill, or in a   
     charcoal grill, or set a gas grill to high. If you have   
     a very strong vent in your kitchen, you may use your   
     stove with a burner set to high. Place a large cast-iron   
     pan or two-burner griddle over the heat and allow it to   
     get hot. At this point you can let the fire die slightly   
     with no ill effect. If using a gas grill or stove, turn   
     heat to medium.   
        
     Meanwhile, put the pork on a work surface and, using a   
     meat mallet, pound to an even thickness of approximately   
     3/4 of an inch.   
        
     Combine the garlic, rosemary and 6 tablespoons olive oil   
     in a small bowl, mixing to make a rough paste. Season   
     the pork aggressively on both sides with salt and   
     pepper, then spread half the garlic mixture over one   
     side and half on the other side.   
        
     Brush the pan or griddle with the remaining olive oil,   
     allow it to heat until it shimmers and is almost   
     smoking, then place meat on the hot surface and cook,   
     without touching, until it forms a good crust,   
     approximately 10 minutes.   
        
     While the meat cooks, surround it with the peaches, cut   
     side down, and dot the fruit with the butter. (If you're   
     using two cast-iron skillets, place the peaches in their   
     own oiled pan.) Let them cook for approximately 5   
     minutes, or until they are soft and slightly charred.   
     Transfer to a platter and tent with foil to keep warm.   
        
     When the meat is well browned on the first side, use   
     tongs to turn it over, and cook in the remaining butter   
     for another 5 to 7 minutes. Remove the meat to a carving   
     board and allow it to rest below a tent of foil for   
     approximately 5 minutes. Slice the meat and serve with   
     the peaches.   
        
     By: Sam Sifton   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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