Closeup of Pork Loin with Peach Ratatouille on a blue plate

Dijon Mustard Glazed Pork Loin with Summer Peach Ratatouille

Peach Ratatouille?

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!)

5 from 3 votes
Pork Loin with Peach Ratatouille
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
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
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.

Pin this Peach-Mustard Glazed Pork Loin with Peach Ratatouille recipe:

Peach Mustard-Glazed Pork Loin with Summer Peach Ratatouille


Subscribe to our free aphrodisiac newsletter

Thank you for subscribing.

Something went wrong.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *