Pork Loin with Peaches and Pesto

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!