Grilled Rosemary Pork Flatbreads with Peaches and Mascarpone

Grilled Rosemary Pork Flatbreads with Peaches and Mascarpone

If you're using this as your only main course, double the recipe.

  • Yield: Serves 8


  • 8 garlic cloves, chopped
  • 2 tablespoons chopped fresh rosemary
  • Zest of 2 lemons
  • 3 tablespoons plus 1 tsp. extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 pork tenderloin (about 1 lb.)
  • 1/2 cup mascarpone
  • 2 teaspoons honey, preferably organic
  • 2 large or 3 medium firm-ripe peaches, skin on, cut into 1/2-in. wedges
  • 1 vanilla bean, split lengthwise and cut in half crosswise
  • 2 tablespoons butter
  • 4 naan breads (each about 9 by 7 in.)
  • Fine sea salt, preferably fleur de sel


1. Whisk garlic, rosemary, lemon zest, 3 tbsp. oil, the kosher salt, and pepper together in a small bowl. Spread garlic paste all over pork, then wrap pork in a double layer of plastic wrap, put on a plate, and chill overnight. Mix mascarpone with honey and chill.

2. Set a large cast-iron skillet on grill and heat grill to medium-high (450°). Brush skillet with 1 tsp. oil and add pork. Cook, covered, until pork is well browned and crusty underneath, 7 to 8 minutes. Turn and cook, covered, to brown all sides, 10 to 15 minutes more, or until an instant-read thermometer registers 150°.

3. Put peach wedges, meanwhile, in a medium bowl. Scrape vanilla seeds from pod into bowl, then toss in pod. Transfer meat to a cutting board and let rest, covered with foil, 10 minutes. Slice thinly.

4. While pork is resting, swirl butter in hot cast-iron pan, then add vanilla and peaches in a single layer with tongs. Cook peaches until caramelized on cut sides, 10 to 15 minutes. If your grill is big enough, turn a burner off and set naan over turned-off burner to warm. Otherwise, set peaches aside, covered; then quickly toast naan on grill.

5. To eat, tear off a piece of naan, spread with mascarpone, and top with a slice or 2 of pork, some peach wedges, and a sprinkle of sea salt.

Make-ahead & packing tips: Marinate pork and make mascarpone honey 1 day ahead. Pack both in a cooler. Cut peaches up to 2 hours ahead, toss with 1 tsp. lemon juice, and pack with vanilla beans and pod; add to cooler.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 390
  • Calories from fat: 59%
  • Protein: 18g
  • Fat: 26g
  • Saturated fat: 11g
  • Carbohydrate: 24g
  • Fiber: 3g
  • Sodium: 421mg
  • Cholesterol: 79mg

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Grilled Rosemary Pork Flatbreads with Peaches and Mascarpone Recipe