Roast pork has a particular affinity for fruit. The sweetness of the fruit brings out the natural sweetness of the pork and pairs wonderfully with the flavor of pork fat. Gastriques, though, with their combination of sweet and acid flavors also cuts through the pork fat. Here in the South where I live, peaches are often paired with pork so peaches seemed like a good component for a gastrique for a pork roast.
- For the Roast:
- 1 1/2 lbs. pork tenderloin
- Salt and black pepper to taste
- 2 Tbsp. olive oil
- For the Gastrique:
- 2 to 3 peaches (cut into 1/2" cubes, about 2 cups)
- 2 tablespoons butter (unsalted)
- 1 shallot (peeled and minced)
- 2 to 3 tablespoons sugar (depending on fruit chosen and how sweet it is)
- 3 tablespoons wine (or cognac)
- 3 tablespoons vinegar
- Generous pinch of salt
Remove roast from refrigerator two hours in advance.
Fold the lower, thin end back over the middle third so the roast is a uniform diameter and tie in one or two places with kitchen twine.
Season roast generously with salt and pepper and bring to room temperature (about 2 hours).
Heat oven to 250 degrees.
Heat oil in a heavy, oven-proof skillet over medium-high heat.
Add roast to skillet and brown well on all sides.
Place in the middle of the oven and cook until an instant-read thermometer registers 145 degrees in the thickest spot- about 45 minutes.
Remove from oven, tent with foil, and let it rest for 15 minutes.
While roast is cooking, follow the direction for making a gastrique.
Spoon some gastrique (careful, it's potent) over sliced pork and serve.
Note: Strawberry and blackberry gastriques are also delicious with this.