A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Wednesday, June 11, 2008

Chinese Five Spice Pork with peaches

Oddly, recipes for pork with peaches can be found in both French cookbooks and cookbooks from areas around the USA like Georgia. The combo is perfect, for a hot June dinner. Sometimes the pork is roasted, or the peaches are grilled. Though the recipes change a bit the principal remains the same, pork and peaches are a delicious combination. My recipe is a bit different from the others because I have used Chinese five spice for additional flavor. Chinese five spice can be found in most grocery stores in the spice isle. The spice has a lovely cinnamon-hot/sweet flavor. While this all might sound a little complicated, the recipe is actually very easy.

6 juicy peaches, cut into thin slices, as best as you can, working around the pit, the leave skin on. Set aside.
1.3 pounds of pork tenderloin, pounded thin as for scaloppini
1 cup white wine
1/3 cup Sherry vinegar
2 Tablespoons honey

The spice rub-
½ teaspoon Chinese Five Spice
½ teaspoon course ground pepper
Large pinch of kosher salt

Combine the spices in a small bowl then sprinkle them all over the cutlets. Into a non-stick skillet add the white wine, vinegar, and honey. Turn heat to high and reduce liquid in half. Add the peaches and set aside. Place a grill pan on high heat. Spray or oil the pan then cook the cutlets about 2 minutes on the first side and 1-2 minutes on the second side, or until cooked through. Pour the peach mixture over the cutlets and serve with couscous or salad.

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