Peach Thyme Mustard Recipes

CITRUS-BRINED PORK LOIN WITH PEACH MUSTARD

Citrus-Brined Pork Loin with Peach Mustard image

Provided by Lou Lambert

Categories Lemon Pork Tenderloin Summer Grill Grill/Barbecue Thyme Coriander Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 24

Ingredients

Citrus-Thyme Brine:
1/2 medium onion, chopped
2 garlic cloves, peeled, crushed
1 bay leaf
1/2 cup kosher salt
1/4 cup (packed) light brown sugar
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1 orange, halved
1 lemon, halved
4 sprigs thyme
1 5-pound center-cut bone-in pork loin, chine bone removed
Dry Rub and Assembly:
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1/4 cup (packed) light brown sugar
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon paprika
Vegetable oil (for grilling)
Peach Mustard ( for serving)
Special equipment:
Mortar and pestle or spice mill

Steps:

Citrus-Thyme Brine:
Bring onion, garlic, bay leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring, until salt and sugar are dissolved. Remove from heat and add 2 cups cold water. Transfer brine to a large heatproof bowl or jar. Squeeze orange and lemon juice into brine and add citrus halves and thyme. Chill until cool.
Place pork in a large resealable plastic bag and add brine. Seal bag, pressing out air, and chill at least 12 hours.
Do ahead: Brine can be made 2 days ahead; cover and keep chilled. Pork can be brined 24 hours ahead; keep chilled.
Dry Rub and Assembly:
Remove pork from brine, brushing off any spices. Let stand at room temperature 1 hour before grilling.
Toast coriander and fennel seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in mortar and pestle or spice mill; combine in a small bowl with brown sugar, salt, pepper, and paprika.
Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off) and oil grate. Pat pork dry and rub all over with dry rub. Grill over direct heat, bone side up, until lightly charred, about 5 minutes. Turn pork and grill, bone side down, until lightly charred, about 5 minutes more.
Transfer pork to cooler side of grill, bone side up; cover grill. Grill pork, turning occasionally, until an instant-read thermometer inserted into the center of loin registers 145°, 45-60 minutes. (The internal temperature of grill should be 400°; add more charcoal or adjust heat as needed.)
Transfer pork to a cutting board, tent loosely with foil, and let rest 20 minutes. Cut loin from ribs, and slice loin; cut between ribs. Serve with Peach Mustard.
Do ahead: Dry rub can be made 1 day ahead. Store airtight at room temperature.

PEACH MUSTARD CHUTNEY

Peach Mustard Chutney image

Provided by Food Network Kitchen

Time 17m

Yield 2 cups

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 medium shallot, diced
1 clove garlic, roughly chopped
3/4 teaspoon kosher salt
Freshly ground black pepper
1 pound frozen peaches (about 2 1/2 cups) thawed and roughly chopped
1/4 cup brown sugar
1/3 cup dried cherries
2 tablespoons Dijon mustard

Steps:

Melt the oil and butter in a medium saucepan over medium heat. Add the shallot and garlic season with the salt and pepper, and cook until tender, about 4 minutes. Stir in the peaches, brown sugar, cherries, and mustard. Cook, stirring occasionally, until peaches get nice and juicy and turn into a thick chunky compote, about 8 minutes. Cool and serve at room temperature with chicken or pork.

PEACH MUSTARD

Peach Mustard image

Provided by Lou Lambert

Categories Sauce Mustard Peach Chive Bon Appétit

Yield Makes 1 1/4 cups

Number Of Ingredients 8

Ingredients

1 large ripe peach
2 tablespoons sugar
1 teaspoon apple cider vinegar
1/2 teaspoon kosher salt, plus more
1/3 cup Dijon mustard
1/3 cup whole grain mustard
1 tablespoon finely chopped fresh chives
Freshly ground black pepper

Steps:

Using the tip of a paring knife, score an X in the bottom of peach. Cook in a small saucepan of boiling water just until skin begins to peel back where cut, about 30 seconds. Transfer to a bowl of ice water; let cool. Peel and coarsely chop.
Bring peach, sugar, vinegar, 1/2 teaspoon salt, and 2 tablespoons water to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until peach is very soft and mixture thickens slightly, 5-8 minutes. Pulse in a blender until chunky (do not purée). Transfer to a medium bowl; let cool.
Mix in Dijon and whole grain mustards and chives; season with salt and pepper.

PEACH-THYME MUSTARD

Peach-Thyme Mustard image

Provided by Food Network Kitchen

Categories condiment

Time 5m

Number Of Ingredients 0

Ingredients

Steps:

Mix 1/2 cup peach preserves, 1 tablespoon each whole-grain and dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon fresh thyme and a pinch of salt.

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