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.

Sunset SEPTEMBER 2011

  • Yield: Serves 8
  • Cook time: 1 Hour
  • Total: 1 Hour


  • 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