An easy one-dish entrée, this recipe is designed for an iron skillet. The juices from the peaches and pork cook together to make an outstanding sweet-and-savory sauce to serve with the pork. 

Serves: 6-8

Ready in: 1 hour, 15 minutes

Ingredients:

• 3-4 lb. pork loin
• ½ cup brown sugar, divided
• 1 tablespoon sea salt
• 1 tablespoon ground black pepper
• 1 teaspoon powdered ginger
• 6 peaches, peeled, pitted, and sliced
• Juice of half a lemon
  

Instructions:

1. Preheat the oven to 425°F. In a small bowl, mix 1 tbsp. of brown sugar with salt, pepper and ginger until combined. Toss remaining brown sugar in a separate bowl with the sliced peeled peaches and lemon juice. Set aside. 
   
2. Rinse pork loin and pat dry with paper towels. Coat each side with the seasoning blend. Place a large iron skillet on medium-high heat. Once hot, place pork loin, fat side down, to sear and brown. Let sit for 2-4 minutes before turning to brown on each side.
3. Remove skillet from heat and transfer peaches to the pan, arranging on either side of the pork loin. Place the pan in the center rack of the oven and cook until the internal temperature reaches 160°F, about 45 minutes. Remove from oven and transfer the pork to a cutting board to rest. 
   
4. Reduce oven to 350°F. Using a wooden spoon, combine the peaches and pork drippings in the pan and return to the oven for 10 minutes. Once rested, slice the pork loin and return to the pan with the peaches to serve.
   

For a printable PDF, click here!