Cocoa-Rubbed Pork Loin, Roasted Peach Purée, Malted Oats, Raw Peach, Toasted Marshmallow
In a large sauté pan, heat oil over medium-high heat. Add pork loin, cut-side down. Cook, undisturbed, until a crust forms. When desired color is achieved, flip and finish on other side (about 6 minutes per side). Set aside and allow to rest for 5 minutes before slicing.
To serve, pipe marshmallow fluff into neat piles on plates and brûlée with a torch. Place a small quenelle of malted oats (about 1/4 cup per plate) onto each dish. Spoon about 2 tablespoons peach purée in between marshmallow and oats. Arrange 6 ounces sliced pork and some peach artfully around each plate. Garnish with micro basil.