Modes

Ingredients

• 1 pork loin (2–3 lbs), cleaned of all connective tissue and fat
• Kosher salt and freshly ground black pepper, to taste
• 2 Tablespoons olive oil
• ¼ cup diced pancetta
• ¼ cup diced onion
• 1 clove garlic, minced
• 2 teaspoons thyme leaves
• 2 cups diced peaches
• 3 or 4 poblano peppers, roasted, peeled, and seeded
• ½ cup white wine
• 1–2 Tablespoons peach preserves
• ½ teaspoon crushed red pepper flakes
• ¼ cup chicken stock
• 1–2 Tablespoons unsalted butter

Instructions

Butterfly the Pork

Butterfly the pork by making a cut almost all the way through the loin, down the length of one side, about ⅓ of the way up. Open the meat like a book. Make another cut on the thicker side of the pork and open it again to create a flat piece of meat. Season the inside of the pork with Kosher salt and black pepper, then set aside.

Prepare the Filling

On a Wolf burner, heat 1 Tablespoon of olive oil in a pan over medium-high heat. Add the pancetta, onion, and garlic. Cook until the pancetta is crisp and the onions are soft. Add 1 teaspoon of thyme and the peaches. Cook until the peaches are soft—this should only take a few minutes, depending on their ripeness. Remove from the heat and season to taste with Kosher salt and black pepper. Let cool to room temperature.

Assemble the Pork Roll

Spread the roasted poblano peppers evenly across the inside of the pork, leaving a small border along the lower edge and at the ends. Spread the filling evenly over the peppers. Roll the pork tightly, like a jelly roll, and tie it with kitchen twine—securely, but not too tight. Season the outside of the pork with Kosher salt and black pepper.

Roast the Pork

Place the rolled loin on a rack set above a roasting/broiling pan. Insert a temperature probe into the end of the loin, ensuring it is fully inserted with no metal showing. Season with Kosher salt and black pepper.

Place the pan on rack position #3 and plug the temperature probe into the ceiling jack. Select Gourmet Mode, then select Pork/Roast and follow the on-screen instructions. Press Start.

(For a more moist and tender loin, adjust the probe temperature to 140°F in the probe temperature settings in the upper left corner of the screen.)

Once the pork has finished roasting, remove it from the oven and place it on the stovetop. Cover lightly with foil and let it rest for 15 minutes.

Make the Sauce

While the pork is roasting, combine the wine, crushed red pepper flakes, and peach preserves in a small saucepan. Simmer and reduce by half. Add the chicken stock and 1 teaspoon thyme leaves, then bring to a simmer. Swirl in the butter until incorporated. Serve the sauce over the sliced pork.