The latest recipe from Lycia and Taylor at Blackboard Grocery & Eatery. They served this mouth-watering dish at our farm-to-table dinner in June. And we’re still drooling.

Because, Peaches. It’s one of the fruits that I anxiously await for in the summer; that, and nectarines. This dish is full….and we mean FULL of flavor. The ingredients could very likely be already in your garden, pantry, and home bar. If you have that internal read thermometer, you should never shy away from cooking meats. You got this!





Olive Oil

2–3 lb pork loin

2 Tbsp salt

2 tsp black bepper

8 garlic cloves (peeled and smashed)

1 Tbsp rosemary

1 Tbsp sage

1 Tbsp thyme



½ cup peach preserves or jam. NOT JELLY. I repeat, NOT JELLY!

2 tsp bourbon (use whatcha got)

⅛ tsp vanilla

Kosher salt

black pepper

*more pepper than salt


1. Preheat oven to 475-500 degrees

2. In a large pan or skillet, generously coat bottom with olive oil and heat to high.

3. Remove pork from brine and pat dry—like…really, really dry

4. In a food processor, magic bullet, immersion blender—whatever you have—combine the garlic, rosemary, sage, and thyme, adding enough olive oil to process until smooth. If the device of your choosing can’t get it all the way smooth, no prob! Just move on to the next step.

5. Season pork with 1 ½ tbsp of Salt and 1 tsp of Pepper. Sear in oil on all sides (about 2-3 minutes per side). You’re lookin’ for some deeeep dark color.

6. Remove loin from heat and brush herb mixture over pork.

7. Roast until an instant read thermometer (inserted in to center of pork loin) reads 140 degrees F (40-45 minutes)

8. Gently heat ingredients for peach glaze, brushing generously over pork loin every 5 minutes for the last 20-25 minutes of cooking time.

9. Tent with foil and let rest before serving. Seriously, don’t touch it.