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- 2lbs pork loin (not tenderloin), butterflied to 1/2-3/4 inch (1-2cms) thick
- 2-4 cloves garlic, minced finely
- 2 tablespoons each minced rosemary and sage
- 4-6 peaches, halved and stones removed (we used the Saturn or doughnut peaches, but regular work perfectly fine)
- 1-2 sticks (4-8 tablespoons) unsalted butter
- salt and black pepper
View Full Recipe at We Are Never Full
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de,%20replenishing%20butter%20as%20you%20feel%20is%20necessary%20(both%20pork%20and%20peaches%20will%20absorb%20some%20and%20you%20don%E2%80%99t%20want%20the%20pan%20to%20dry%20out%20or%20for%20the%20butter%20to%20turn%20black)%3C/p%3E%3Cp%3ETurn%20pork%20and%20cook%20for%20another%204-5%20minutes,%20or%20until%20still%20slightly%20yielding%20to%20the%20touch.%3C/p%3E%3Cp%3ERemove%20pork%20and%20peaches%20and%20allow%20to%20rest%20for%20at%20least%2010%20minutes%20before%20serving.%3C/p%3E%3Cp%3EGood%20accompaniments%20include%20fried,%20boiled%20or%20roasted%20potatoes,%20and%20green%20salads.%3C/p%3E){kind=link}