Califonia Bountiful
Main Dish

Herb roasted pork loin with grilled peaches and limoncello glaze

Ventura County chef Jason Collis uses as many locally grown products as possible in his creations.

Chef Jason Collis, Ventura County

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1 (2- to 3-lb.) boneless pork loin roast
2 tsp. minced fresh rosemary
2 tsp. minced fresh thyme leaves
2 tsp. minced fresh savory
2 tbsp. olive oil
1/4 cup Ventura Limoncello or Blood Orangecello
1/4 cup simple syrup (see note)
4 peaches, sliced (about 8 slices per peach)
Salt and pepper, to taste
Fresh rosemary sprigs, for garnish


For pork loin: Preheat oven to 425 degrees. Combine minced herbs and rub onto pork loin. (You may substitute 1 tsp. of dried herbs if fresh are not available.) Heat olive oil in a large skillet. Pan sear pork loin, then transfer to a rack in a roasting pan and roast for approximately 40 minutes (about 20 minutes per pound) or until internal temperature reaches 145 degrees. Remove from oven, place on a cutting board, cover with foil and let rest for 10 to 15 minutes before slicing. Pork loin will continue to cook as it rests. It should be slightly pink in the center.

For glaze: While pork loin is roasting, combine limoncello and simple syrup in a saucepan. Bring to a boil, and then simmer until reduced by half.

For peaches: Coat peach slices with limoncello glaze and grill on medium heat until each slice is slightly tender and seared. A vegetable grilling basket can be handy for this step. Season with salt and pepper.

To assemble: Slice pork loin. Arrange 2 to 3 slices on a plate with peaches arranged on the side. Garnish with fresh rosemary sprigs.

Note: To make simple syrup, combine 1 cup sugar with 1 cup water in a medium saucepan. Bring to a boil, stirring, until sugar has dissolved. Allow to cool. Commonly used in cocktails and other drinks; great for iced tea or coffee. Keep refrigerated.

Serves 4 to 6

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