I don’t think I have ever met someone that was more ecstatic about summer produce than I am. Seriously, I would love to hang out an afternoon with a group of people and just gush over what summer means for us, food wise that is. I love the freedom and availability of my favorite fruits. A handful of tart cherries here, or a fuzzy ripe white peach there, the options open up and creativity is at its peak. Winter is too often filled with a need for comfort food. During the summer you can have your comfort food but with a fresh and livened attitude. You don’t have to settle.
I am also a self-professed fan of adding fruit to savory dishes. Not only does this add more creative ingredients to use while cooking but fruit adds a natural sweetness to otherwise one-note dishes along with the added vitamins and color. The easiest thing you can do to live a healthy life is to make sure you have color variation in your diet. A good balance of fruits and vegetables makes eating well super simple.
It is because of those two inspirations, adding summer produce, and specifically summer fruit to a savory dish that I found myself making Pork Roast with Tomatoes Peach Compote. Pork had a bit of a scare with the swine flu craze but trust me it needs a come back. Pork can be as simple or as complicated as you want it to be. Sadly, it can also be dry or undercooked. I find that pork roast is my favorite because of how comforting and flexible of a cut it is. You can cook it with dozens of different flavors and leave it in the oven to cook up. The peaches add the sweetness you want with a pork dish but the tomatoes keep the dish definitely dinner ready. I also like this recipe especially because it incorporates tons of garlic and curry powder. You can go ahead and use all red tomatoes but I loved the color contrast by using one red and one yellow tomato. While the peaches in the dish make it the best for summer ready eats, substituting with some apples for the colder months would be just a good.
[Worded differently but from Gourmet, Ian Knauer]
- 4 garlic cloves, crushed
- 1 tablespoon chopped peeled ginger
- 1 teaspoon curry powder
- 1 medium sized pork roast or loin
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 large tomatoes, one red and one yellow
- 1 peach, chopped
- 2 teaspoons chopped thyme
- 1 teaspoon sugar
1. Preheat the oven to 425 degrees Fahrenheit.
2. Combine the garlic, ginger and curry powder with salt and pepper to taste and rub over the pork.
3. Heat the oil in 12-inch heavy skillet over medium heat. Brown pork on one side, about four minutes, then turn over and transfer the skillet to the oven.
4. Roast until an instant-read thermometer registers 145 to 150 degrees Fahrenheit at the thickest part of the meat. Remove from the oven, let the pork rest uncovered while making the compote.
5. Add the onion to already hot skillet and sauté over medium-high heat until softened, six minutes. Add the tomatoes and the peach and sauté until just softened, three to four minutes. Stir in thyme and sugar, if desired.
6. Slice the pork and serve with the compote on top.