Years ago, when Frasca Food and Wine first opened, we started the tradition of a Monday Night Wine Dinner; it was organized around a theme, most often a winemaker who worked with the kitchen to design a wine-pairing menu and then joined us to pour his or her bottles. One summer night at the height of peach season, we decided to serve a simple peach salad with roast pork featuring the wines of Livio Felluga. The wine flight consisted of a Friulano, Sauvignon Blanc, and Terre Alte. Little did we know that this dish would become a Frasca classic. Rather than focusing on technique, we were thinking about what people wanted to eat and drink on a warm August night. The lighter protein speaks of summer. We’ve since made this many ways, playing with how we cook the pork as well as the fruit pairings—cherries, pears, plums, and persimmons all work well, but peaches may be our favorite. This recipe feeds a crowd, and we suggest serving it family-style.
Directions
- Preheat the oven to 350°F.
- Pat the pork loin dry with paper towels. Season generously all over with salt and pepper.
- In a mortar, use a pestle to combine 2 tablespoons of the olive oil, the rosemary, thyme, and garlic into a paste, then rub this mixture all over the meat.
- In a large frying pan over medium-high heat, warm the remaining 2 tablespoons olive oil. Add the pork loin and sear, turning it several times, until nicely browned on all sides, 8 to 10 minutes total.
- Insert a meat probe deep into the center of the meat, place the meat in a 9 by 13-inch baking dish, and transfer to the oven.
- In a medium saucepan over high heat, cover the potatoes with water, add 1 tablespoon salt, and simmer until tender, about 25 minutes. Drain, use the back of a paring knife to peel off the skin, and then slice into 1⁄2-inch-thick coins.
- Cut each peach wedge in half and set aside.
- After the meat has been roasting for 45 minutes, add the onions and roast another 10 to 15 minutes, until the meat probe registers 140°F. Transfer the meat to a cutting board, tent with aluminum foil to keep warm, and let rest for 20 minutes.
- Stir the mustard into the cooking juices and onions and season with salt and pepper. Add the potatoes and peaches and stir gently to coat with the warm dressing. Check the seasoning again, then generously drizzle extra-virgin olive oil over the top.
- Cut the roast into 1⁄4-inch-thick slices and transfer to a large platter; spoon the warm salad next to the meat. Serve immediately.
Reprinted from FRIULI FOOD AND WINE: Frasca Cooking from Northern Italy’s Mountains, Vineyards, and Seaside. Copyright © 2020 by Frasca Food and Wine, Inc. Photography copyright © 2020 by William Hereford. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.