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Chipotle Rubbed Pork Roast with Peach Chutney (and the Ferry Plaza Farmers Market)

Jul 30, 2012 | 0 comments

We had my husband’s brother in town with his family from Europe, and my in-laws came out from the East Coast as well. What better reason than to have a family party? We decided to host the gang at our house and cook up a feast. The weather was surprisingly beautiful in San Francisco (where we live) for July, so we started the day with the whole group of us heading to the Ferry Plaza Farmers Market. If you have never been there, you simply must go when you next visit the Bay Area. It’s considered one of the best farmers markets in the world, and deserves the reputation. Not to mention all the great grazing and eating you can do while there. The entire building is a gourmet mecca, with everything from specialty chocolate shops, bakeries, an oyster bar, an amazing exotic mushroom shop, and several great restaurants. The farmers market is a gorgeous display of produce, flowers, herbs and a few stands that offer local meat and eggs. Not to be missed!

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But I digress…we did all our shopping for dinner at the market and had a quick lunch at Gott’s for a burger, then home to cook. The menu:

  • Arugula salad with goat cheese, glazed walnuts and grilled peaches (see recipe from a prior blog post here)
  • Chipotle rubbed bone-in pork roast served with a grilled peach and caramelized onion chutney
  • Roasted organic fingerling potatoes
  • A fresh vegetable galette with onion, zucchini, eggplant and heirloom tomato

Dessert was from the amazing Tartine bakery here in the city – a Tres Leches cake and a decadent Chocolate Cake. Delicious!

Here is the recipe for the pork roast and the peach chutney (serves 10).

Chipotle Rubbed Pork Roast

a 5-pound bone-in pork roast, trimmed of extra fat
3 Tbsp chipotle chile powder
3 Tbsp regular chile powder
1 Tbsp kosher salt
1/2 Tbsp freshly ground pepper
1/2 Tbsp brown sugar
1 Tbsp garlic powder
1 Tbsp onion powder
1 1/3 tsp cumin

An hour before putting the roast in the oven, bring it out of the refrigerator. Mix together all the dry ingredients and mix well, and set aside 1 Tbsp for the peech chuntney. Rub the remainder over the outside of the roast, and let stand at room temperature for an hour (cover lightly if you wish).

Preheat the oven to 325 degrees F. Put the roast in a large roasting pan, and put in the center of the oven.  Roast for apprxomiately 2 hours, or until the internal temperature reads 135 degrees. When done, remove from the oven and let rest for 15 minutes (during this time, the temperature will rise to the desired doneness of 140 degrees).

Peach and Caramalized Onion Chutney

3 peaches, ripe but not too soft
3 medium yellow onions, sliced thinly
1/2 Tbsp to 1 Tbsp of the pork rub
additional salt as needed

In a large skillet, heat 2 Tbsp of olive oil over medium heat. When hot, add the onions and cook, stirring reasonably often, until they are soft and translucent. Reduce the heat to medium-low and cook for a total of about 45 minutes, until onions are a golden to deep brown. Season with a bit of salt.

Cut the peaches in half, and remove the pit. Brush both sides with a bit of olive oil and grill about 4 minutes a side on direct heat on a gas or charcoal grill. There should be char marks on both sides when done. Remove from the grill, let cool slightly, and cut into 1″ chunks.

Mix the caramelized onions, the peaches and add 1/2 Tbsp of the dry rub. Mix well and taste. Add more rub and salt to taste.

Slice the roast and layer on a serving platter, garnish with herb sprigs if desired. Serve with the peach chutney on the side and enjoy!

Bon appetit!



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