Peach Ratatouille?

This recipe offers my favorite, sun-kissed twist on traditional ratatouille. Instead of tomatoes, this very untraditional version of a traditional ratatouille incorporates ripe, summer peaches.

The baby-fuzzed peach, with its almost obscene cleft has a surprising amount in common with the red, juicy nightshade that typically stars in ratatouille. For one, both fruits are considered aphrodisiac. (And yes, in case you’re still debating, tomato is most definitely a fruit.) They’re both higher in acidity than their sweet flavor indicates. And for this reason, I think peach makes a compelling substitute for tomato in this French dish.

Serve with pork, or make a vegetarian meal

In addition to the peaches, goat cheese adds both to the layers of aphrodisiac ingredients as well as the recipe’s tangy flavor. And then there’s the garlic, thyme and basil, which also help to raise the aphrodisiac bar. And all of these ingredients combine make a perfect accompaniment to the simplicity of roast pork loin. Although I think you’ll agree that the subtle and unusual choice to rub the pork with coconut oil gives the flavor a certain nuttiness that makes it cry out for peaches. Of course, if you’re looking for a vegetarian meal, the peach ratatouille will stand on it’s own, served hot or at room temperature, as a light summer meal. (Pack it on a picnic if you’re looking to seduce someone in the loving embrace of nature!)

5 from 3 votes

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Peach-Mustard Glazed Pork Loin with Summer Peach Ratatouille

Prep Time

20 mins

Cook Time

1 hr

Resting Time

30 mins

Total Time

1 hr 20 mins

 

This unique and summery twist on a classic ratatouille incorporates the sweetness of peaches and tang of goat cheese. The ratatouille is perfect on it's own as a vegetarian meal but really wakes up the flavor of a roast pork loin. 

Course: Main Course

Cuisine: aphrodisiac

Keyword: Peach Ratatouille

Cooking Style: Vegetarian

Diet and Health: healthy-ish

Seasonal: summer

Ingredient: peach, pork loin

Servings: 4 servings

Created by: Amy Reiley

Ingredients

For the Peach Roasted Ratatouille:

• 2 Japanese eggplant cut into cubes
• 2 medium zucchini cubed similarly to the eggplant
• 2 medium peaches also cubed
• 1 medium onion roughly chopped
• 1 clove garlic finely chopped
• 3-4 sprigs fresh thyme
• c ½fresh basil leaves roughly chopped
• 1 tsp lemon zest
• salt
• 1 oz chevre crumbled

For the Roasted Pork Loin:

• 1 clove garlic finely chopped
• 1 tbsp peach jam
• 2 tsp Dijon mustard
• 1 tbsp coconut oil*
• 1 pork loin approx. 1 ¼ lbs

Instructions

For the Peach Roasted Ratatouille:

1. Preheat oven to 375 degrees.
2. Add eggplant through zest to a 9x13 pan that has been coated with a non-stick spray. Season with salt as desired and toss then top with crumbled chevre.
3. Bake for 30 minutes or until eggplant and zucchini are fork tender.

For the Roasted Pork Loin:

1. In a small bowl, combine garlic through coconut oil. Rub mixture over pork loin, thoroughly coating all sides. Set aside for 30 minutes.
2. While pork is marinating, preheat oven to 400 degrees.
3. Roast port for 20 minutes, fat side down. Flip loin and roast an additional 20-25 minutes, until thermometer registers 145 degrees.
4. Let pork rest for 10 minutes before carving.

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