From “Seven Fires: Grilling the Argentine Way,” by Francis Mallmann with Peter Kaminsky (Artisan). Serves 6.
Ingredients
1 boneless pork loin roast, about 2 pounds, butterflied
8 garlic cloves, minced
2 tablespoons minced fresh rosemary leaves
7 to 8 tablespoons extra virgin olive oil
Coarse salt and freshly ground black pepper
6 small peaches, skin on, cut in half and pitted
4 tablespoons unsalted butter, cut into small pieces
Directions
Lay the meat on a work surface and trim off all the fat and membrane. Using a meat mallet, pound to an even thickness of 3/4-inch.
Combine the garlic, rosemary and 6 tablespoons of the olive oil in a small bowl. Season the pork with salt and pepper to taste, and spread half the mixture evenly over the surface. Flip the meat, season with salt and pepper and cover with the remaining garlic mixture.
Brush a large rectangular cast-iron griddle with 1 tablespoon olive oil and heat over medium heat until a drop of water sizzles on the surface. Add the meat to the hot surface and cook until it is well browned and crusty on the first side, about 10 minutes. Meanwhile, arrange the peaches around the meat, cut side down. Dot butter around and in between the peaches and let them cook until nicely charred on the cut side and slightly softened, about 5 minutes. Transfer to a platter, and cover to keep warm.
When meat is well browned on the first side, turn and cook on the other side, adding another tablespoon of olive oil if needed, for about 7 minutes, or until done to taste. Transfer to a carving board, tent loosely with foil, and let rest for 3 minutes.
Slice the meat and serve the peaches alongside.
