Recipes

Cocoa-Rubbed Pork Loin, Roasted Peach Purée, Malted Oats, Raw Peach, Toasted Marshmallow

Zach Meloy

Chef/Owner

Better Half

Atlanta
Ga.
Rate this recipe: 
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Menu Price: 
$27.00
Food Cost: 
32%
Yield: 
4 to 6 servings
Ingredients: 
2
Oz
Canola or Grapeseed Oil
21/4
Lb
Recipe: 
11/2
c
Recipe: 
11/2
c
Recipe: 
3/4
c
Recipe: 
1
each
Peach, Large, Ripe, Pitted and Neatly Sliced
As needed
Micro Basil
1

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. 

2

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.

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