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.
Chewy farro grains are delicious in this autumn-y salad. Recipe yields enough for dinner for 2 to 4 with some left for a couple of lunches. To do this, make the base with dressing, farro, and grilled veggies. Add fresh veggies to the base as you go.