Pan-roasted pork loins with peach-tomato salad

2
Servings
710
Cal/serving
30
Min
Paleo Gluten Free Dairy Free Soy Free

Two of summer’s most iconic ingredients, peaches and tomatoes pair surprisingly well—with each other, and with this harissa-rubbed pork. The peaches have enough sweetness to balance the acidity of the tomatoes and the subtle heat of the meat. Fresh mint, parsley, a bit of lemon juice and a sprinkling of citrusy sumac pull it all together.

Ingredients

  • Two 6-ounce boneless pork loins
  • 1 teaspoon harissa (optional)
  • ½ cup hazelnuts
  • 2 to 3 heirloom tomatoes
  • 2 scallions
  • Fresh flat-leaf parsley
  • Fresh mint
  • 1 lemon
  • 1 teaspoon balsamic vinegar
  • 2 peaches
  • 1 teaspoon sumac
  • 1 teaspoon harissa (optional)
  • ½ cup hazelnuts
  • 2 to 3 heirloom tomatoes
  • 2 scallions
  • Fresh flat-leaf parsley
  • Fresh mint
  • 1 lemon
  • 1 teaspoon balsamic vinegar
  • 2 peaches
  • 1 teaspoon sumac

Instructions

1

Season the pork

Heat the oven to 350ºF.
  • Season the pork loins with salt, pepper, and as much harissa as you like.
Let stand while you toast the nuts and start the salad.

2

Toast the hazelnuts

Spread the hazelnuts on a sheet pan in an even layer. Roast until fragrant and lightly toasted, 8 to 10 minutes. Transfer to a plate to cool. Using the side of a knife or bottom of a bowl, lightly crush the hazelnuts. Set aside. While the nuts toast, prepare the salad.

3

Prep the salad

  • Cut the tomatoes into ½-inch-thick wedges.
  • Trim the root ends of the scallions, then thinly slice the scallions on the diagonal.
  • Strip the parsley and mint leaves from the stems; coarsely chop the leaves.
  • Zest and juice the lemon, keeping the zest and juice separate.
In a bowl, combine the tomatoes, scallions, parsley, mint, and lemon zest. Add the balsamic vinegar, 1 tablespoon lemon juice, and 2 to 3 tablespoons oil. Season to taste with salt, and toss to combine.

4

Cook the pork and the peaches

  • Cut the peaches into ½-inch-thick wedges; discard the pits.
In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork loins and cook until well browned and slightly pink in the middle, 5 to 6 minutes per side, depending on thickness. Transfer the pork to a plate to rest.
In the same pan used to cook the pork, increase the heat to medium-high, add the peaches, and cook, stirring once or twice, until tender and starting to brown, 2 to 3 minutes.

5

Finish the salad

Transfer the warm peaches to the bowl with the tomato mixture. Add the crushed hazelnuts and toss to combine.

6

Serve

Cut the pork loins across the grain into ½-inch-thick slices and transfer to individual plates. Sprinkle with the sumac, and serve with the peach and tomato salad alongside.

Nutrition per serving: Calories: 710, Protein: 44 g, Total Fat: 46 g, Monounsaturated Fat: 30 g, Polyunsaturated Fat: 5 g, Saturated Fat: 8 g, Cholesterol: 115 mg, Carbohydrates: 36 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 580 mg
Contains: tree nuts

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