Porkloin with Peach Puree

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I was truly spoiled one night. I asked my boyfriend to cook supper because I was going to be home late after an acupuncture appointment. He’s a good cook, but I never expected him to experiment to such an extent! We laugh now, because I basically was expecting ground beef and beans…boy was I in for a surprise. He was inspired by Gordon Ramsey’s ‘Masterchef’ and ‘Hell’s Kitchen’ cooking and decided to pan sear his meat before cooking it in the oven, and try out a peach puree to go with it. They always seem to have pan seared meat with puree as dishes on the shows.

It was absolutely delicious! He also added freshly cooked mushrooms with garden onions on the side.

What You’ll Need for the Meat:

1. 1 boneless porkloin chop
2. 1 tbsp olive oil
3. salt and pepper to taste

What You’ll Need for the Puree:

1. 1 peach
2. juice of one orange
3. 3 tbsp of red wine vinegar

What You’ll Need for the Mushroom Side:

1. 2 cups chopped mushrooms
2. 2 tbsp of chopped green onion, or as much as desired
3. 2 tbsp olive oil
4. salt and pepper to taste

What To Do:

For the meat:

1. Preheat oven to 375 degrees F
2. Pan sear all sides of your pork in a frying pan with olive oil until brown, about a minute on each side.
3. Place pork in oven for 15-20 minutes, or until internal temperature reaches 165 degrees F
4. Cut into slices.

For the puree:

1. Place in a food processor, blender or magic bullet: cut up  peach, orange juice and vinegar. If you don’t have red wine vinegar, you can substitute red wine and regular vinegar.
2. Blend well. The mixture will be quite liquidy.
3. Sautee mixture on medium-high for about 8 minutes or until sauce thickens to a puree consistency.
4. Place on top of sliced pork

For the mushrooms:

1. Sautee in a frying pan mushrooms, olive oil and green onion slices for about 10-15 minutes or until well cooked.
2. Serve as a side to the pork.