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Ingredients
- 2lbs pork loin (not tenderloin), butterflied to 1/2-3/4 inch (1-2cms) thick
- 2-4 cloves garlic, minced finely
- 2 tablespoons each minced rosemary and sage
- 4-6 peaches, halved and stones removed (we used the Saturn or doughnut peaches, but regular work perfectly fine)
- 1-2 sticks (4-8 tablespoons) unsalted butter
- salt and black pepper
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%20hasn%E2%80%99t%20risen%20during%20that%20period,%20then%20the%20quality%20of%20digital%20photography%20certainly%20has.%20We%20might%20try%20to%20console%20ourselves%20with%20the%20thought%20that%20kidneys%20are%20hard%20to%20beautify%20even%20in%20professional%20hands,%20but%20one%20need%20only%20glance%20at%20some%20of%20the%20horror%20shows%20we%20thought%20worthy%20of%20posting%20back%20in%20the%20early%20days%20to%20see%20how%20far%20we%20have%20come.%3C/p%3E%3Cp%3EFood%20blogs%20are%20a%20visual%20medium.%20We%20may%20love%20excellent%20writing,%20and%20try%20our%20hardest%20to%20produce%20an%20approximation%20of%20that,%20but%20most%20visitors%20will%20search%20Google%20for%20the%20best%20looking%20dish,%20flock%20to%20that%20and%20traffic%20numbers%20will%20rise%20or%20die%20based%20on%20looks%20alone.%20Acknowledging%20that%20is%20sometimes%20tough,%20but%20it%E2%80%99s%20all%20part%20of%20the%20process,%20and%20we%20freely%20admit%20to%20being%20by%20no%20means%20immune%20to%20the%20visual%20richness%20we%20now%20live%20among.%20So%20rich,%20in%20fact,%20that%20it%E2%80%99s%20almost%20impossible%20to%20believe%20that%20as%20recently%20as%202007,%20when%20we%20began%20this%20blog,%20there%20was%20still%20a%20relatively%20lively%20debate%20about%20the%20merits%20of%20digital%20photography%20vs%20use%20of%20traditional%20film.%3C/p%3E%3Cp%3EOur%20flip%20phones%20could%20just%20about%20take%20pictures%20at%20that%20time,%20but%20nobody%20in%20their%20right%20mind%20would%20have%20ever%20considered%20them%20good%20enough%20to%20use%20on%20a%20website%20to%20showcase%20food.%20Here%20we%20are%20six%20years%20later,%20populating%20an%20entire%20post%20exclusively%20with%20pictures%20taken%20on%20the%20iPhone.%20You%20should%20know%20that%20we%20sort%20of%20hate%20ourselves%20for%20doing%20this%20and%20can%E2%80%99t%20help%20despair%20at%20the%20thought%20that%20this%20is%20our%20shark-jumping%20moment%20and%20that%20henceforth%20everything%20we%20do%20will%20have%20been%20snapped%20on%20a%20phone,%20(although%20it%20is%20possible%20that%20we%20would%20post%20more%20often%20if%20that%20were%20the%20case).%20Nonetheless,%20it%20is%20reasonable,%20I%20think,%20to%20acknowledge%20that%20though%20SLR%20cameras%20remain%20matchless%20in%20picture%20quality%20and%20feature%20set,%20smartphones%20can%20still%20take%20some%20pretty%20attractive%20shots.%20We%E2%80%99ll%20just%20do%20you%20all%20a%20favor%20and%20avoid%20use%20of%20hashtags%20like%20%23nofilter%20and%20%23iphoneonly.%3C/p%3E%3Cp%3ESo%20it%20was%20that%20on%20a%20hot%20summer%20afternoon,%20as%20pork%20loin%20and%20peaches%20sizzled%20on%20our%20brand-new%20flat-top%20griddle,%20beer%20in%20hand%20and%20expansive%20of%20mood,%20rather%20than%20fart%20around%20with%20our%20SLR,%20a%20tripod%20and%20greasy%20fingers,%20we%20just%20pulled%20out%20our%20phones%20and%20tapped%20away%20on%20the%20screen.%20Those%20of%20you%20who%20follow%20us%20on%20Facebook%20will%20find%20that%20these%20shots%20look%20rather%20familiar,%20as%20will%20those%20who%20found%20us%20on%20Instagram,%20but%20this%20was%20a%20great%20dish%20and%20perfect%20for%20any%20end%20of%20summer%20grilling%20you%E2%80%99ve%20got%20lined%20up.%20Cheers%20to%20you.%3C/p%3E%3Cp%3EPeached%20Pork%20(serves%204)%3C/p%3E%3Cp%3ETaken%20from%20Francis%20Mallmann%E2%80%99s%20outstandingly%20simple%20yet%20incredibly%20delicious%20book%20%E2%80%9CSeven%20Fires%E2%80%9D,%20he%20calls%20this%20recipe%20%E2%80%9CPeached%20Pork%E2%80%9D.%20I%20would%20certainly%20defer%20to%20him,%20but%20I%20think%20it%20would%20be%20best%20described%20as%20%E2%80%9Cbuttered%20pork%E2%80%9D%20since%20the%20lashings%20of%20dairy%20fat%20used%20in%20it%20are%20what,%20to%20me%20at%20least,%20makes%20it%20so%20special%20and%20enables%20the%20incredible%20caramelization%20of%20the%20pork.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3ERecipe:%3C/p%3E%3Cp%3EUsing%20a%20pestle%20and%20mortar%20make%20a%20paste%20with%20salt,%20black%20pepper,%20minced%20garlic,%20rosemary%20and%20sage,%20adding%20a%20small%20amount%20of%20oil%20or%20butter%20if%20you%20like%20to%20get%20it%20to%20stick%20together.%3C/p%3E%3Cp%3ESeason%20pork%20well%20with%20mixture%20and%20place%20in%20refrigerator%20for%20up%20to%206%20hours.%3C/p%3E%3Cp%3ERemove%20pork%20and%20allow%20to%20come%20to%20room%20temperature%20at%20least%20an%20hour%20ahead%20of%20cooking.%3C/p%3E%3Cp%3EIf%20you%20don%E2%80%99t%20have%20a%20flat-top%20griddle%20(aka%20chapa%20in%20Argentina%20or%20plancha%20in%20Spain),%20heat%20your%20largest%20saucepan%20to%20medium%20and%20place%20pork%20loin%20in%20middle,%20surround%20it%20tightly%20with%20the%20halved%20peaches%20and%20dot%20with%20knobs%20of%20butter.%3C/p%3E%3Cp%3EIf%20it%20won%E2%80%99t%20all%20fit%20in%20one%20pan,%20use%20two%20and%20cut%20the%20pork%20into%20two%20portions,%20but%20bear%20in%20mind%20it%20may%20cook%20slightly%20faster%20in%20this%20case.%3C/p%3E%3Cp%3ECook%20pork%20for%204-5%20minutes%20on%20one%20side,%20replenishing%20butter%20as%20you%20feel%20is%20necessary%20(both%20pork%20and%20peaches%20will%20absorb%20some%20and%20you%20don%E2%80%99t%20want%20the%20pan%20to%20dry%20out%20or%20for%20the%20butter%20to%20turn%20black)%3C/p%3E%3Cp%3ETurn%20pork%20and%20cook%20for%20another%204-5%20minutes,%20or%20until%20still%20slightly%20yielding%20to%20the%20touch.%3C/p%3E%3Cp%3ERemove%20pork%20and%20peaches%20and%20allow%20to%20rest%20for%20at%20least%2010%20minutes%20before%20serving.%3C/p%3E%3Cp%3EGood%20accompaniments%20include%20fried,%20boiled%20or%20roasted%20potatoes,%20and%20green%20salads.%3C/p%3E){kind=link}