Peach-Stuffed Pork Loin

peach-stuffed pork loin
Peach-Stuffed Pork Loin
Makes 10 to 12 servings
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  1. 1 (7-pound) pork loin, trimmed
  2. 2 quarts buttermilk
  3. 2½ teaspoons kosher salt, divided
  4. 2 teaspoons ground black pepper, divided
  5. 3 fresh peaches, peeled and sliced
  6. 6 tablespoons unsalted butter, softened
  7. 3 tablespoons chopped fresh thyme, divided
  8. 2 cups chicken stock
  9. 1 tablespoon Dijon mustard
  1. In a large nonreactive bowl, combine pork and buttermilk. Cover and refrigerate overnight.
  2. Preheat oven to 350°. Place a wire rack over a large rimmed baking sheet.
  3. Remove pork from bowl, discarding buttermilk, and pat dry. Butterfly pork by placing the loin lengthwise on a cutting board, with one short end closest to you. Holding your knife parallel to the bottom of the loin, make a lengthwise cut along the bottom-third of one long side, cutting to within ½ inch of other long side. Open meat as if you were opening a book. Again holding your knife parallel to the cutting board with the blade facing the thicker side, make another lengthwise cut into the thicker side of the loin, cutting to within ½ inch of opposite side. Again, open meat as if you were opening a book. Using the flat side of a meat mallet or a rolling pin, flatten any thicker portions of meat until you have an even thickness throughout (do not flatten any thinner than ½ inch thick).
  4. Sprinkle 2 teaspoons salt and 1½ teaspoons pepper onto butterflied pork, and arrange peaches, butter, and 2 tablespoons thyme lengthwise in center of loin. Starting at one long side, roll up loin and filling. Tie loin together at 1-inch intervals using butcher’s twine. Cut loin in half crosswise.
  5. Heat a large cast-iron skillet over high heat, and cook loin pieces for 3 to 5 minutes on all sides or until golden brown. Place loin pieces on prepared rack.
  6. Bake for 30 to 50 minutes or until a meat thermometer inserted in thickest portion reads 130°. Transfer loins to a cutting board, and let stand for 20 minutes before slicing.
  7. Meanwhile, in same cast-iron skillet, add chicken stock, and cook over medium-high heat, scraping bottom of pan with a wooden spoon to loosen any brown bits, until reduced by half. Stir in mustard, remaining 1 tablespoon thyme and remaining ½ teaspoon each salt and pepper. Serve sauce with pork.
Paula Deen Magazine