Grilled Rosemary Pork Flatbreads with Peaches and Mascarpone

from Sunset, September 2011
via Karen (Phillips) Lonergan and Carol (Phillips) Hutchinson

serves 4

8 garlic cloves, chopped
2 tablespoons fresh rosemary, chopped
zest of 2 lemons
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon pepper
1 pork tenderloin, about 1 pound
1/2 cup mascarpone
2 teaspoons honey, preferably organic
2 large or 3 medium firm-ripe peaches, skin on, cut into 1/2-inch wedges
1 vanilla bean, split lengthwise and cut in half crosswise
2 tablespoons butter
4 pieces of naan bread, each about 9 by 7 inches
fine sea salt, preferably fleur de sel

Whisk garlic, rosemary, lemon zest, 3 tablespoons oil, salt and pepper in a small bowl. Spread this garlic paste all over pork and wrap pork in plastic wrap, put on a plate and chill overnight. Mix mascarpone with honey and chill.

Set a large cast iron skillet on a grill and heat to medium-high, about 450 degrees. Brush skillet with 1 teaspoon oil and add pork. Cook, covered, until pork is well-browned and crusty, 7 to 8 minutes. Turn and cook covered to brown all sides, about 10 to 15 minutes more. Transfer meat to a cutting board and let rest covered with foil for 10 minutes. Slice thinly.

Meanwhile, put peach wedges in a bowl. Scrape vanilla seeds from pod into bowl and stir. Then swirl butter in the hot cast iron pan and add vanilla and peaches. Cook peaches until caramelized on cut sides, 10 to 15 minutes. Set naan over tumed-off burner to warm. To eat, tear off a piece of naan and spread with mascarpone. Top with a slice or two of pork, some peach wedges and a sprinkle of fine sea salt.

What a combination of flavors and textures! Well worth the effort.