Ingredients:

1 Pork loin, 3 lbs

4 TBSPs extra virgin olive oil 

2 onions, medium size

2 large carrots

1 celery stalk

4 (medium size) ripe peaches or nectarines

6 Oz white wine 

1 cup water (or vegetable broth)

4 large sage leaves

Salt to taste

A few more sage leaves to decorate finished dish

Directions:

Begin by cleaning and roughly cutting the onions, carrots and celery. Set aside.

If you’re using nectarines, clean and cut them in thick slices, discarding pit.

If you’re using peaches, clean and peel them before slicing.

Set aside.

Pour olive oil in a Dutch oven.

Heat oil well and carefully place pork loin in pot.

Allow to sear and brown on all sides by turning the meat as needed.

Add cut-up vegetables only (not the peaches yet!) and stir for a few minutes.

Add cut-up peaches and stir.

Next, add wine and water, then stir.

Finally add salt to taste and the 4 large sage leaves.

Stir again, cover and cook on medium low for about an hour.

Make sure to turn meat occasionally throughout cooking time so that meat cooks evenly.

Remove meat from pot and rest on a wood cutting board, after covering meat with aluminum foil.

Increase heat to medium high and cook sauce a few more minutes, uncovered, to allow extra liquids to evaporate.

Do not let ALL liquids evaporate or sauce will be dry.

Remove pot from heat and blend sauce with either an immersion blender or regular blender. Adjust seasoning if needed.

Remove aluminum foil from meat, and test temperature.

It should be a minimum of 150 degrees.

Slice pork loin into thin slices and arrange slices on a large platter.

Top with peach sauce, evenly distributed over meat.

Decorate with a few sage leaves before serving. 

TIPS:

You don’t need to peel your peaches if you don’t want to. I suggested above that you do because some people don’t like the fuzz on peaches. Of course, washing and gently scrubbing the peaches will remove most of the fuzz anyway but feel free to peel them if fuzz bothers you. Or just use nectarines. 😜

The sauce in this recipe is in a category by itself. The sweetness of the peaches combined with savoriness of the rest of the ingredients, creates the perfect summer dish!

Resting the meat before slicing it will keep it moist. Make sure not to skip that step. Also, check internal temperature to make sure meat is not undercooked or overcooked. Pork roast internal temperature is 145 to 150 degrees.