dinner grilled main courses Recipes San Francisco

Five-Spice & Salted Pimento Pork with Rum Peaches & Chard

September 3, 2009

Pimento Pork with Sauteed Peaches

At a dinner party for six, I made a few quick courses that ended up with a fabulous “bang” on an easy, warm weeknight in the backyard.

– Pluot slices with seasoned Sheep’s ricotta and Prosciutto

– Grilled pork tenderloin with “5 spices” & rum braised peaches + rainbow chard

– Dark chocolate ice cream with bergamont olive oil & sea salt

The first and the last were partially stolen from a previous dinner and a local creamery, so aside from giving you a brief hint* on the first I’ll leave you to your own devices.

*mix your sheep’s milk ricotta with some orange or lemon zest, some bergamont olive oil, and vanilla salt, then drizzle the whole combo, once wrapped and held together by prosciutto, with balsamico.

1 pork tenderloin, rubbed generously with mixture of dried pepper & salt, and five spice powder. Allow to marinate as such for 30-1hr, then drizzle with high heat oil such as macadamia, and throw it on a medium grill, turning a little frequently to prevent charring.

1 bunch rainbow chard, stems removed and chopped 1 inch, cooked at medium heat in olive oil, with salt and pepper, the leaves added to wilt at the end.

Peaches into the chard pan once the chard is removed, brought to high heat with butter, get them golden on one side and douse in bacardi 151 or another rum (or calvados). Flip them, get them golden on the other side, add more rum. Cook it off and serve it all together!

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1 Comment

  • Reply stephanie September 4, 2009 at 3:09 am

    yay!!! so good. :)

  • Leave a Reply to stephanie Cancel Reply