Peach Glazed Pork Loin

Pork has some great quality about it where it goes so well with certain fruits. Of those fruits, apple is probably the most popular. Another great fruit to pair with pork is peach. And for this recipe, the dynamite combo of pork and peaches is accentuated and celebrated. Follow along, you will want to try this!  You can get the complete recipe for this in Adam Perry Lang’s book, Serious Barbecue.  A book I HIGHLY reccommend for anybody that likes to get shit done on the grill.

Rub the brined pork cutlets with plenty of the rub. Get it good!

First I brined the pork in a mixture of equal parts water and peach nectar along with some kosher salt, rosemary, and garlic.  The meat sat in the brine for about 3 hours.  Not too long otherwise the meat can become tough.

Once brined it’s time to start the cooking.  Generously apply a rub of brown sugar, salt, pepper, garlic powder, and red pepper.  I like to make sure there is plenty of the rub because it adds great color and flavor!

I cooked the pork similar to the method of cooking chicken breasts on the grill.  You can find that procedure here.  However, before you put the meat on the grill you want to prepare your glaze.  This glaze is packed full of peach flavor because it’s base is peach preserves.  In addition there is some lemon juice, plenty of minced garlic, pepper, and fresh rosemary.  The taste of the glaze by itself is sharp and spicy from the garlic.  You will love it!

Mix up all the ingredients for the glaze. Taste it to make sure you like it. But I know you will.


Get the great grill marks on the meat by not messing around with them once you flip.

Once grilled nicely and well marked on both sides, put the meat into the glaze trough and coat it on all sides.  Make sure you get a lot on there.  The final grilling step will add a little carmelization to the sugars in the glaze and give the meat a terrific shine and flavor.

After the initial cooking, dredge the meat in the glaze. Get a bunch on there if you can.


Once glazed, put back on the grill for a few minutes.

Now that the meat is done it’s time to plate it up nicely.  I like to serve my pork cutlet with a side of pork cutlet!  A garnish of fresh rosemary will make the dish look like it was prepared by some fancy-pants chef that studied in Paris and is too good for you.  Bottom line with this recipe is the combination of peach and pork is a winner.  If you want the recipe, I reccommend get the book because there are a hundred more great ones in there.  Otherwise, if you want to improvise based on the framework given here, you should definitely do so!  I promise you, you will not mess it up.  Just add what you love, and take out what you dont love.  It’s that easy!!

Serve it up with a garnish of something like rosemary. Beautiful!


About BaconWrappedRob

Food, Photography, Sports, Pop Culture, and other fun stuff. But mostly food!
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3 Responses to Peach Glazed Pork Loin

  1. That looks absolutely spectacular. I had never thought of doing peach with pork. Well done.

  2. John says:

    That looks great, Rob. I am going to add that to my list of future cooking adventures.

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