Yields8 ServingsPrep Time1 hrMarinate Time1 dayTotal Time1 day 1 hr
AuthorSunset

If you’re using this as your only main course, double the recipe.

How to Make It

1

Whisk garlic, rosemary, lemon zest, 3 tbsp. oil, the kosher salt, and pepper together in a small bowl. Spread garlic paste all over pork, then wrap pork in a double layer of plastic wrap, put on a plate, and chill overnight. Mix mascarpone with honey and chill.

2

Set a large cast-iron skillet on grill and heat grill to medium-high (450°). Brush skillet with 1 tsp. oil and add pork. Cook, covered, until pork is well browned and crusty underneath, 7 to 8 minutes. Turn and cook, covered, to brown all sides, 10 to 15 minutes more, or until an instant-read thermometer registers 150°.

3

Put peach wedges, meanwhile, in a medium bowl. Scrape vanilla seeds from pod into bowl, then toss in pod. Transfer meat to a cutting board and let rest, covered with foil, 10 minutes. Slice thinly.

4

While pork is resting, swirl butter in hot cast-iron pan, then add vanilla and peaches in a single layer with tongs. Cook peaches until caramelized on cut sides, 10 to 15 minutes. If your grill is big enough, turn a burner off and set naan over turned-off burner to warm. Otherwise, set peaches aside, covered; then quickly toast naan on grill.

5

To eat, tear off a piece of naan, spread with mascarpone, and top with a slice or 2 of pork, some peach wedges, and a sprinkle of sea salt.

6

Make-ahead & packing tips: Marinate pork and make mascarpone honey 1 day ahead. Pack both in a cooler. Cut peaches up to 2 hours ahead, toss with 1 tsp. lemon juice, and pack with vanilla beans and pod; add to cooler.

Ingredients

 8 garlic cloves, chopped
 2 tablespoons chopped fresh rosemary
 Zest of 2 lemons
 3 tablespoons plus 1 tsp. extra-virgin olive oil
 1 teaspoon kosher salt
 1/2 teaspoon pepper
 1 pork tenderloin (about 1 lb.)
 1/2 cup mascarpone
 2 teaspoons honey, preferably organic
 2 large or 3 medium firm-ripe peaches, skin on, cut into 1/2-in. wedges
 1 vanilla bean, split lengthwise and cut in half crosswise
 2 tablespoons butter
 4 naan breads (each about 9 by 7 in.)
 Fine sea salt, preferably fleur de sel

Directions

1

Whisk garlic, rosemary, lemon zest, 3 tbsp. oil, the kosher salt, and pepper together in a small bowl. Spread garlic paste all over pork, then wrap pork in a double layer of plastic wrap, put on a plate, and chill overnight. Mix mascarpone with honey and chill.

2

Set a large cast-iron skillet on grill and heat grill to medium-high (450°). Brush skillet with 1 tsp. oil and add pork. Cook, covered, until pork is well browned and crusty underneath, 7 to 8 minutes. Turn and cook, covered, to brown all sides, 10 to 15 minutes more, or until an instant-read thermometer registers 150°.

3

Put peach wedges, meanwhile, in a medium bowl. Scrape vanilla seeds from pod into bowl, then toss in pod. Transfer meat to a cutting board and let rest, covered with foil, 10 minutes. Slice thinly.

4

While pork is resting, swirl butter in hot cast-iron pan, then add vanilla and peaches in a single layer with tongs. Cook peaches until caramelized on cut sides, 10 to 15 minutes. If your grill is big enough, turn a burner off and set naan over turned-off burner to warm. Otherwise, set peaches aside, covered; then quickly toast naan on grill.

5

To eat, tear off a piece of naan, spread with mascarpone, and top with a slice or 2 of pork, some peach wedges, and a sprinkle of sea salt.

6

Make-ahead & packing tips: Marinate pork and make mascarpone honey 1 day ahead. Pack both in a cooler. Cut peaches up to 2 hours ahead, toss with 1 tsp. lemon juice, and pack with vanilla beans and pod; add to cooler.

Grilled Rosemary Pork Flatbreads with Peaches and Mascarpone