Peach-Stuffed Pork

Peach-Stuffed Pork

YieldServes 6 to 8

Ingredients

• 1 1/4 cups water
• 9 peaches, dried, or 6 ounces store-bought dried peaches
• 1 boneless pork loin (2 1/2 pounds), trimmed
• Coarse salt and freshly ground pepper
• 1 pinch of ground cloves
• 1 tablespoon all-purpose flour
• 1/2 cup Peach Jam 
• 2 tablespoons light-brown sugar
• 1 tablespoon fresh lemon juice

Directions

1. Preheat oven to 450 degrees. Bring 1 cup water to a boil in a small saucepan. Coarsely chop store-bought dried peaches if using. Add peaches to water; return to a boil. Remove from heat; let stand for 20 minutes. Remove peaches using a slotted spoon, and squeeze; reserve liquid.
2. Meanwhile, butterfly pork loin: Starting 3/4 inch from top of loin, make a horizontal cut into side, slicing through meat in short strokes and leaving about 1 inch intact at outer edge. Unfold meat (as if opening a book). Cut a vertical slit 3/4-inch deep at seam, and repeat to make a horizontal cut in the opposite direction. Pound to an even thickness with a meat mallet if needed.
3. Stir together a seasoning mixture of salt, pepper, and the cloves; sprinkle some over pork. Spread drained peaches over pork, leaving a 1-inch border on 1 short end. Roll up pork from short end to enclose filling. Tie together with kitchen twine to shape and hold in filling. Sprinkle with seasoning mixture; dust with flour. Place in a roasting pan, seam side down.
4. Bring reserved soaking liquid, the jam, and sugar to a boil in a small saucepan. Reduce heat; simmer for 1 minute.
5. Roast pork for 20 minutes. Reduce oven temperature to 350 degrees, and roast until an instant-read thermometer inserted into the center reaches 138 degrees, about 25 minutes more. Brush with glaze, and roast for 5 minutes more. Transfer pork to a platter; reserve juices in roasting pan. Let rest for 10 minutes. Brush with glaze again.
6. Pour accumulated pan juices into pot with glaze. Set roasting pan across 2 burners, and add remaining 1/4 cup water. Cook over medium-high heat, scraping up brown bits from bottom of pan. Add liquid and bits to glaze. Bring to a boil. Reduce heat, and simmer sauce for 1 minute. Stir in lemon juice.
7. Untie pork; cut into 1-inch-thick slices. Serve with sauce.

Homemade American Cheese

1 tablespoon water
1½ teaspoons powdered gelatin
12 ounces Colby cheese, shredded
1 tablespoon whole milk powder
1 teaspoon salt
⅛ teaspoon cream of tartar
½ cup plus 2 tablespoons whole milk

Directions:

1. Line 5-by 4-inch disposable aluminum loaf pan with plastic wrap, allowing excess to hang over sides.

2. Place water in small bowl, sprinkle gelatin over top, and let mixture sit for 5 minutes. Pulse cheese, milk powder, salt, and cream of tartar in food processor until combined, about 3 pulses.

3. Meanwhile, bring milk to boil in small saucepan. Off heat, stir in softened gelatin until dissolved, and transfer mixture to 1-cup liquid measuring cup. With processor running, slowly add hot milk mixture to cheese mixture until smooth, about 1 minute, scraping down bowl as needed.

4. Immediately transfer cheese mixture to prepared pan, pressing to compact. Wrap tightly and chill at least 3 hours, or overnight.