Arrosto di Maiale con Pesche (Roasted Pork with Glazed Peaches) Recipe

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Arrosto di Maiale con Pesche (Roasted Pork with Glazed Peaches)
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Ingredients
20
Count
Nutrition
1611
Calories
Total time
130
Minutes
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Ingredients:

Directions:

  1. EVOO
  2. Preheat oven to 375 degrees. Brush pork with olive oil and season with rosemary salt and freshly ground black pepper. Lay fresh whole rosemary sprigs on top of roast and fasten with butchers twine. Pour a few tablespoons of olive oil into a large skillet or roasting pan over high heat until almost smoking. Sear pork roast on all sides including ends until golden brown, about 10 minutes. Add more oil to pan if necessary along with onions, carrots, celery and garlic and cook for 3 to 4 minutes until vegetables begin to soften. Add the white wine and transfer pan to oven. Cook for about one hour or until the thickest part of meat reaches 150 degrees F. If bone tips begin to burn, cover them with foil. Once the roast is cooked, remove from pan to cutting board. Reserve roasting pan with vegetables and juices. Cover pork on cutting board with foil and allow to rest for about 20 minutes before carving.
  3. Remove butchers twine from roast and carve between chops. Serve sliced pork drizzled with sauce and Chestnut Honey Glazed Peaches.
  4. Chestnut Honey Glazed Peaches:
  5. Heat the butter in a large skillet over high heat until melted and bubbling. Add the peaches to cook until lightly browned on all sides, about 4 minutes. Lower the heat, pour in the honey and stir until dissolved, followed by the vinegar. Stir while cooking. Add rosemary sprig and finish cooking until peaches are well glazed, about 5 minutes.
  6. To assemble: Return roasting pan with vegetables back to stove and heat over medium heat. Add remaining the white wine and scrape reserved fat from bottom and sides of pan to incorporate into juices. Add chicken stock and increase heat to a simmer, until liquid reduces by half. Season to taste with salt and freshly ground black pepper. Remove pan from stove and strain liquid from vegetables, squeezing out excess juice from vegetables using the back of a wooden spoon. Discard solids. Skim fat from liquid and reserve sauce.
  7. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1611.31 Kcal (6746 kJ)
Calories from fat 549.51 Kcal
% Daily Value*
Total Fat 61.06g 94%
Cholesterol 466.7mg 156%
Sodium 2359.24mg 98%
Potassium 2447.29mg 52%
Total Carbs 40.41g 13%
Sugars 23.97g 96%
Dietary Fiber 6.3g 25%
Protein 171.06g 342%
Vitamin C 18.4mg 31%
Vitamin A 0.3mg 10%
Iron 5.9mg 33%
Calcium 356.2mg 36%
Amount Per 100 g
Calories 129.67 Kcal (543 kJ)
Calories from fat 44.22 Kcal
% Daily Value*
Total Fat 4.91g 94%
Cholesterol 37.56mg 156%
Sodium 189.86mg 98%
Potassium 196.95mg 52%
Total Carbs 3.25g 13%
Sugars 1.93g 96%
Dietary Fiber 0.51g 25%
Protein 13.77g 342%
Vitamin C 1.5mg 31%
Iron 0.5mg 33%
Calcium 28.7mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.5
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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