Grilled Peach and Pork Crisp Recipe

Name: Grilled Peach and Pork Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white peach puree; 1 teaspoon freshly chopped thyme leaves; 1 teaspoon freshly chopped shallot; 1 teaspoon finely chopped garlic; Pinch salt and freshly ground black pepper; 2 (5-ounce) pieces boneless pork loin; 3 tablespoons butter; 1 peach cut into wedges; 1 shallot, finely diced; 1/2 teaspoon chopped garlic; 1 teaspoon freshly chopped thyme leaves; 1 1/2 ounces butter; 4 ounces cornbread crumbs; Salt and pepper; 3 cups veal stock; 1 cup peach puree; 2 tablespoons honey; 2 tablespoons freshly chopped thyme leaves

Servings: persons

1 cup white peach puree
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped shallot
1 teaspoon finely chopped garlic
Pinch salt and freshly ground black pepper
2 (5-ounce) pieces boneless pork loin
3 tablespoons butter
1 peach cut into wedges
1 shallot, finely diced
1/2 teaspoon chopped garlic
1 teaspoon freshly chopped thyme leaves
1 1/2 ounces butter
4 ounces cornbread crumbs
Salt and pepper
3 cups veal stock
1 cup peach puree
2 tablespoons honey
2 tablespoons freshly chopped thyme leaves

1
Combine all of the marinade ingedients.
2
Add the pork and marinate in the refrigerator for at least 24 hours.
3
Preheat a grill or grill pan.
4
Preheat the oven to 400 degrees F.
5
In a saute pan, add the butter and melt.
6
When the butter is melted, add the peaches and saute until the soften and begin to turn golden brown, about 8 minutes.
7
Remove from the heat and set aside.
8
Cornbread topping: Saute the shallot, garlic, and thyme in the butter just until translucent, about 4 minutes.
9
Remove from heat.
10
Mix in the breadcrumbs and season with salt and pepper.
11
Peach glaze: In a saucepan, combine all ingredients and bring to a bubble, stirring.
12
Cover and keep at a low heat, until ready to serve.
13
Remove the pork from the marinade.
14
Place on a hot grill, just to mark both sides, about 2 minutes per side.
15
Remove from the grill and place on a baking sheet.
16
Cover with peach wedges and top with corn bread mixture.
17
Bake for 10 to 12 minutes.
18
Serve with garlic whipped potato, collard greens and peach glaze.
19
Garnish with yukka chips and scallion oil.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup white peach puree, 1 teaspoon freshly chopped thyme leaves, 1 teaspoon freshly chopped shallot, 1 teaspoon finely chopped garlic, and more.

Yes, Grilled Peach and Pork Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grilled Peach and Pork Crisp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions