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.

Fish Tacos with Melon Salsa

ingredients

• 12
  6-inch corn tortillas or corn taco shells
• 1
  lb. fresh or frozen skinless fish fillets, about 1/2 inch thick (such as tilapia)
• 2
  Tbsp. olive oil
• 3/4
  tsp. chili powder
• 1/4
  tsp. salt
• 1/4
  tsp. ground cumin
• 1/8
  tsp. garlic powder
• 2
  cups shredded lettuce
• 1
  cup sliced radishes
• 1/2
  recipe (2 cups) Melon Salsa
• Lime wedges
• Mild chili powder (optional)

directions

1. Thaw fish, if frozen. Preheat oven to 450°F. Stack corn tortillas and wrap in foil. Bake about 10 minutes or until heated through.
2. Meanwhile, rinse fish; pat dry. Grease a shallow baking pan. Place fish in a single layer in the pan. Combine olive oil, chili powder, salt, cumin, and garlic powder; brush oil on fish. Bake for 4 to 6 minutes or until fish begins to flake when tested with a fork.
3. Divide fish in 12 portions. Spoon lettuce and radishes into tortillas then add fish portions. Serve tacos with Melon Salsa and lime wedges. Sprinkle with mild chili powder.
Teaching Notes: If the fish is ready before the tortillas are heated, loosely cover the fish (in the baking pan) with foil to keep them warm.
Teaching Notes: Prepare the salsa first, before baking the fish. Store it in the fridge until it's time to serve the tacos.
Melon Salsa: In a medium bowl combine 2 cups cubed seedless cantaloupe, honeydew, and/or watermelon melon, 1 cup chopped, seeded cucumber, 1/2 cup chopped orange or yellow sweet pepper, 1 ear fresh sweet corn, cut from the cob or 1/2 cup frozen corn, thawed, 3 Tbsp. chopped fresh cilantro, and 1 Tbsp. finely chopped red onion. In a small bowl whisk together the Juice of 1 lime (3 tablespoons) and 1 Tbsp. honey or packed brown sugar honey. Combine juice with watermelon mixture. Serve the salsa immediately or cover and refrigerate it up to 24 hours before serving. Makes 4 cups salsa.

Teaching Notes for Salsa: For the best watermelon flavor, select ripe melons that feel heavy for their size and that are firm to the touch. Once you cut open a melon, cover it and store in the refrigerator up to 3 days. 

Apple Fritters

The ingredients:
1 cup buttermilk
2 eggs, separated
1 teaspoon sugar
pinch of salt
1/4 tsp. nutmeg
2 tsp. cinnamon
2 cups flour
1 teaspoon baking powder
1-1/2 cups finely diced tart apples (about 2 medium)
Vegetable oil for frying

Mix flour, sugar, baking powder, salt, cinnamon, and nutmeg together. Blend buttermilk and egg yolks with flour mixture. Beat until well blended. Set aside. Beat egg whites until stiff, then fold egg whites and chopped apple into buttermilk and flour mixture.
Heat oil in heavy pan, then drop batter by tablespoonfuls into hot oil. Cook until golden brown, then roll over with a fork and cook the other side until golden also. Remove from pan and roll in sugar or drizzle with glaze. Serve hot with fresh fruit. Enjoy!