Roasted Pork Loin with Peach and Cranberry Relish
- 2 lb. boneless pork loin
- Salt, pepper, garlic, herbs for pork
- 1 peach pitted, peeled, and diced
- 4 oz. dried cranberries
- 1 scallion, diced
- ¼ red pepper, diced
- 1 oz. olive oil
Preheat oven to 375 degrees. Put pork loin on a tray with a baking rack.Season pork with salt, pepper, garlic and herbs. Place in oven for 30 minutes at 375. Turn oven down to 325 and roast for another 15-25 minutes or until pork has reached an internal temperature of 150 degrees.
Remove from oven and let set for at least 10 minutes. Carve and serve.For the relish: use a small mixing bowl and add peaches, cranberries, scallions, pepper, and olive oil. Mix well and season with salt, pepper, and garlic to taste..
Za’atar enhances Chef’s recipe 3 times: 1) toasted with the vegetables to bring out its deep notes 2) added as the herbal ingredient in the finishing vinaigrette 3) a light dusting right before serving to preserve its lighter, more delicate flavors.