Roast pork and peaches from Friuli Food and Wine: Frasca Cooking from Northern Italy's Mountains, Vineyards, and Seaside (page 116) by Bobby Stuckey and Lachlan Mackinnon-Patterson and Meredith Erickson

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Notes about this recipe

  • dosojosazules on August 07, 2023

    Used a 2lb loin, needed to brown longer in pan than recipe indicated. Otherwise loved it and the combination of peaches, potatoes, and cipollini onions was very good. My loin rendered very little juices so I relied on extra olive to mix everything with the dijon

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