Ginger and Rosemary Pork Marinade

It's peach season in Douglas County.  I've been awaiting this harvest because Terry sings praises about dried peaches, and I'm game to try different preservation methods, particularly ideas from a major foodie.  I bought a flat of Yoncalla peaches and am drying most of them in the oven.  I put them in at 7 p.m. last evening at the lowest oven temperature of 170 degrees, halved and de-stoned with the skin intact.  They didn't seem dry enough this morning so I left them in the oven and headed to work.

Hours later I entered the house to the tantalizing aroma of warmed, (truly, there is a distinction,) peaches, made just a little more complex by the drying process.

Sometime during the day, while I was on hold for yet another technological issue, I got thinking about the ginger-lime salmon I'd eaten earlier this week.  And how that would work with some boneless pork defrosting in the fridge.  I surfed online and found a recipe...wait for it....Ginger and Rosemary Pork Marinade, which sounded delightful - but used dried spices.  As I've got fresh, the proportions are changed.

Ingredients:

1/2 cup lime juice
1-1/2 TBL rosemary, minced
1-1/2 TBL grated fresh ginger
1 tsp black pepper
1/2 tsp cayenne pepper
1 clove garlic, minced

Mix all together and put in a gallon zip lock bag.  Add 1 - 2 lbs pork.  Refrigerate and marinate at least two hours but up to 24.




Grill and enjoy.

I'll grill some peaches after the pork.  If you could smell my house at this moment, you'd be inspired to do the same.

Bon appetite.

And that goes for Rosie too.  When I was shooting this photo there were three pieces of meat cooling on a plate on the very back burner of the range.  Now there are only two.  Rosie is licking her lips.  That damn dog is a counter walker.






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