Bourbon peach and pork salad: Toigo orchards bourbon peaches are ready when you are!

I’m lazy. A lazy cook that is. Not that I would ever succumb to using pre-chopped garlic or ginger: pre-packaged convenience foods have little place in my pantry. But I’m not a full out let’s make everything from scratch kind of gal. And as a culinary instructor, I give realistic ways to prepare food that doesn’t take the latter part of a day.

So I used to can. Mostly back in the day when I had little money, and preserving one season’s bounty was a delicious way for me to be frugal. Not that a little frugality isn’t useful even when your wallet is a little fuller, but if there are canned foods that save me time and effort, I’m willing to fork over a few greenbacks.

My recent acquisition on the “not home” canning front is Toigo Orchards Bourbon Peaches, capturing the perfect balance of tree ripened peaches and a Single barrel bourbon–I don’t think I ever home canned peaches tasting this good. Sweet with a good woosy punch, I think these peaches would be perfect with main entrees, in salads (as here) or serve them “straight-up.”

So a little laziness? I think I’ll keep mine as long as I can find great products like Toigo Orchards Bourbon peaches

www.ToigoOrchards.com

BOURBON PEACH AND GRILLED PORK SALAD
makes 4 servings

PORK and PEACHES:
4 (4 ounce) boneless pork loin cutlets
1 Tbsp olive oil
salt and pepper
4 Toigos Orchard Bourbon Peaches

VINAIGRETTE:

2 Tbsp red wine vinegar
2 Tbsp fresh lemon juice
2 tsp honey
2 tsp minced fresh herbs (basil, tarragon, parsley, oregano)
1/3 cup olive oil

SALAD:

1 pound mixed greens
2 cups red seedless grapes, halved
½ cup dried apricots, chopped
½ cup dried cherries, chopped
½ cup diced dates, chopped
½ cup pecans, toasted

1. Prepare a grill to medium high heat or a grill pan. Rub the pork with the oil and salt and pepper. Cook the pork on a hot grill for about 4-5 minutes per side. Remove and set aside. Add a little oil to the grill or grill pan and place the peaches, cut side down and grill on each side for about 2 minutes per side or until lightly browned. Remove the peaches from the grill and set aside. {Note from Olga: I don’t have either the grill pan or a grill, so used my cast iron skillet. I cooked the pork in two batches as to not overcrowd the pan.}

2. To prepare the dressing, whisk together all the ingredients, except the oil. In a thin stream, whisking constantly add the oil until incorporated. Set aside.

3. Slice the pork into thin strips. Slice the peaches into wedges. Toss together all the salad ingredients. Place the pork and peaches on top. Drizzle with dressing.

All photographs and recipe testing courtesy of Olga Berman (Mango & Tomato)