Cerdo con Duranznos (Pork with Peaches)

12 Dec

This argentine recipe ‘Cerdo Con Duraznos’ or Pork with Peaches to English speakers, is absolutely exquisite. A combination of sweet and savoury that I had never come across before, this dish really is fantastic for an evening of entertaining.

Originally created by Fernando Hara, and featured in Mallmann’s Siete Fuegos book, this is an interesting twist on the traditional apple and pork dishes served in the UK. Ideally this would be prepared out on a BBQ but it can also be made in a pan over a stove at home during the winter months.

Main dish argentine recipe Pork with Peaches

Ingredients (for 6 people):

1 fillet of pork (deboned), about 1kg in weight, butterflied

8 garlic cloves, chopped

2 tbsp. fresh rosemary, chopped

8 tbsp. extra virgin olive oil

Rock salt and black pepper

6 nectarines with their skins, cut in half and stoned

4 tbsp. unsalted butter, cut into small pieces

 

Method:

  1. Place the butterflied fillet of pork on a chopping board. Using a knife, remove all the visible fat. Using a meat tenderiser/mallet (use a rolling pin if you don’t have this), then flatten the meat by hitting it until it is 2cm thick.
  2. In a small bowl, mix the garlic, rosemary and 6 tbsp. of oil. Season the pork with the salt and pepper and then rub half the garlic, rosemary and oil mixture on one side. Turn the pork around and cover with the remaining garlic, rosemary and oil mixture.
  3. Heat up a griddle (or BBQ) to a moderate heat and then add the meat (before adding the meat test it is hot enough by adding a couple of drops of water, these should evaporate).
  4. Cook the meat on one side for 10 minutes, until it is golden brown.
  5. In the meantime, add the peach halves, face down, next to the meat and add the small pieces of butter in between the halves. Cook these until they are soft and appear brown/charcoal where they have been cooked, about 5 minutes. Then transfer to a bowl with a lid/somewhere warm so that they don’t get cold.
  6. Once the first side of the pork is well cooked, turn the meat and add a little oil if necessary. Then cook for another 7 minutes or until cooked.
  7. Remove from the griddle and cover in foil, then rest for 3 minutes.
  8. Then slice the meat and serve alongside the peaches.

 

Corinne’s serving suggestions and tips:

I was unable to buy a piece of meat this large so I bought 2 pork fillets instead and this can also work well. The meat also ended up taking a little longer to cook for me in a kitchen at home but I think that for a BBQ these times are quite accurate.

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One Response to “Cerdo con Duranznos (Pork with Peaches)”

  1. Suze Bach 22/03/2013 at 1:04 pm #

    I made this dish recently…It was quick and easy and very delicious! Couldn’t get hold of nectarines so I used yellow peaches – the combination of the tang fr the peaches with the pork and rosemary was amazing, because we were only two I used a couple of pork medallions, will def be cooking this again…

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