This recipe offers my favorite, sun-kissed twist on traditional ratatouille. Instead of tomatoes, this very untraditional version incorporates ripe, summer (aphrodisiac) peaches to make a Peach Ratatouille.
The baby-fuzzed peach, with its almost obscene cleft, has some surprising things in common with the red, nightshade that typically stars in ratatouille. For one, both of these juicy fruits are historically aphrodisiac. (And yes, in case you’re still debating, tomato is botanically a fruit. But it is also acceptable to call it a vegetable. This is why.) Both fruits are higher in acidity than their sweet flavor indicates. And this is the main reason why 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. You might be surprised to learn that garlic is an aphrodisiac. Learn more about what makes this pungent allium an aphrodisiac.
Of course, the two other main flavoring agents of this fresh, summery, peach ratatouille. Both basil and thyme are also held in regard as aphrodisiac. (For this recipe, it is essential that you use fresh herbs, not dried.) And all of these ingredients combine make a perfect accompaniment to the simplicity of roast pork loin. But 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 sweet, tangy peaches.
But if you’re looking for a vegetarian meal, the peach ratatouille will stand on it’s own. You can serve it 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!)
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.
- 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
- 1 oz chevre crumbled
- 1 clove garlic finely chopped
- 1 tbsp peach jam
- 2 tsp Dijon mustard
- 1 tbsp coconut oil*
- 1 pork loin approx. 1 ¼ lbs
- Preheat oven to 375 degrees.
- 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.
- Bake for 30 minutes or until eggplant and zucchini are fork tender.
- In a small bowl, combine garlic through coconut oil. Rub mixture over pork loin, thoroughly coating all sides. Set aside for 30 minutes.
- While pork is marinating, preheat oven to 400 degrees.
- Roast port for 20 minutes, fat side down. Flip loin and roast an additional 20-25 minutes, until thermometer registers 145 degrees.
- Let pork rest for 10 minutes before carving.
Pin this Peach-Mustard Glazed Pork Loin with Peach Ratatouille recipe:
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