Chef Nicole Gomes
Nicole Gourmet, Calgary
(Courtesy of Sunterra Market)
¼ cup (60 mL) dried fennel seeds
1 tsp (5 mL) dried chilis
2 sprigs fresh rosemary, chopped
1 lemon, zest and juice
¼ cup (60 mL) extra virgin olive oil
8 rib end boneless pork loin chops, about 6 oz each, minimum 3/4" thick
3 Tbsp (45 mL) coarse sea salt
8 large fresh peaches, quartered
½ cup (125 mL) fresh lemon juice
½ cup (125 mL) maple syrup
1 Tbsp (15 mL) black pepper
¼ tsp (1 mL) nutmeg
Using a mortar and pestle or a coffee grinder, smash up the fennel seeds with the chilis until you have a fine powder. Mix in chopped rosemary, lemon zest and juice, and olive oil. Sprinkle the mixture evenly over the pork meat, covering it completely. Marinate in refrigerator for at least 4 hours, preferably overnight.
Preheat BBQ on high heat. Season pork with salt. Turn heat down to medium-high, place pork on hot grill and cook for 2-3 minutes per side, or until internal temperature reaches 140-150°F (60-65°C). Allow roast to rest for 5 minutes before cutting.
Turn BBQ back up to high heat. In a large bowl, toss peach wedges with lemon juice, maple syrup, pepper and nutmeg; allow to marinate for 20 minutes.
Place paches on hot grill, turn down heat to medium-high and allow to cook for about 1 minute on each side, being careful to avoid flame flare-ups from grill, and checking to ensure peaches are not burning. Serve warm grilled peaches with pork.
Prep Time: 4 hrs
Total Time: 4.5 hrs
Prep Time: 260 Minutes
Cooking Time: 10 Minutes
Total Time: 270 Minutes