Online orders made after Thursday the 21st of Dec will not be sent out until Monday 8th Jan 2024


Pork Loin with Peaches and Pesto

Recipe author:
Serves: 6 people


The Pork
1/2 pork loin per serving
1 small peach, halved per serving
Murray River Salt Pink Salt Flakes
Extra Virgin Olive Oil (EVOO) as needed
A few sprigs fresh thyme

The Salad
1 large handful rocket leaves per serving
1 fennel bulb, finely shredded
Murray River Salt Pink Salt Flakes
Black pepper freshly ground, to taste
A drizzle Extra Virgin Olive Oil (EVOO) or as needed

The Brown Butter
125g unsalted butter
1-2 pinch Murray River Salt Pink Salt Flakes
2 cloves garlic
Several sprigs fresh thyme
1 sprig fresh rosemary

The Pine Nut Pesto
200g pine nuts, toasted
1-2 cloves garlic (We used the softened garlic from the brown butter for an extra flavour boost.)
100g parmesan cheese finely grated
1 lemon zest and juice
1 handful fresh basil
3 tbsp Extra Virgin Olive Oil (EVOO)
1-2 pinches Murray River Salt Pink Salt Flakes


1. Salt the pork loin generously with pink salt flakes, cover loosely and allow to rest in the fridge for up to a day. Make sure it comes to room temperature before cooking.

2. Fire up the BBQ and get it nice and hot. Drizzle the pork and peach halves with EVOO and salt the peaches.

3. Cook the pork loin on the flame grill section of your BBQ 4-5 minutes on the first side, turning over when caramelised and fragrant and repeating on the other side. Remove from the heat and cover, rest for at least 10 minutes while you complete the rest of the dish.

4. To make the brown butter, slightly crush the garlic and bruise the herbs. Place into a cast iron frying pan with the butter and salt and place onto the BBQ whilst you are cooking the pork. Bring to brown butter by boiling the butter until foamy. Don’t overdo it as it can go from brown to burnt in a matter of seconds. Remove from the heat and allow the flavours to infuse throughout the butter while you continue.

5. Grill the peaches, on both sides until they are charred and well softened. Remove and crush some thyme sprigs over the top of both the pork and peaches.

6. To make the salad, toss all ingredients together in a large bowl.

7. To make the pesto, place all ingredients into a mortar and pestle and smash it until you have a rough textured pesto. Add EVOO as required.

8. To plate up, place a handful of salad onto the centre of each dinner plate. Cut the pork loin and arrange 2-4 pieces on top. Add the peaches and drizzle it all with some of the brown butter. Add a scoop of the pesto on the side of the plate and dig in!