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[quote=bakersman][b]Pork Loin with Onions and Peaches[/b]

1 1/3 pound(s) uncooked lean pork loin   
2 large uncooked onion(s)
2 tsp vegetable oil   
2 large peach(es)   
3 item(s) rosemary sprig   
Kosher salt and fresh black pepper.

Instructions

Prep:
1. Pre heat oven to 425 degrees
2. The top and bottom sides of the pork loin with three finger pinches of salt and set aside.
3. Peel the skins off the peaches. Cut an x into each peach and then lower the peach into boiling water for one minute. Remove from the peach from the boiling water and plunge into cold water to cool it down.  Skin will remove easily.
4. Slice the peaches into 8-12 slices. Cut the onions in half and then, placing the flat side down on the cutting board, cut into slices no larger than ¼ inch or 5 mm thick. Chop up the rosemary into very small pieces.

Cook:
5. In a Dutch oven or a frying pan, add the oil and heat on medium heat (5 of 10 on a 10 point scale) until the oil moves across the pan easily when it is tilted.
6. Add the onions and cook until they are soft, stirring occasionally.  This takes approx 3-5 minutes.
7. Add the rosemary, stir it into the onions, and cook for 30 seconds longer.
8. Use a slotted spoon or tongs to remove the seasoned onions from the pan. If you are going to use a baking pan for the next step, add the onions to that pan.  If you are going to use the Dutch oven, place into a bowl.
9. Increase the heat to medium high (7 of 10), wait 30 seconds, then add the pork loin and brown it on all sides.
10. If using a baking pan, place the browned pork loin into the pan with the onions and add the peaches around the lion. If using the Dutch oven, remove from heat and add the onions and peaches, arranging them around the loin. Season the pork with an additional two-finger pinch of salt and a few grinds of fresh black pepper.

11. Place the uncovered pan into the oven and cook for ten minutes. Then check the temperature.  When it is 145° at the center, it is time to come out.
12. Cover the pan and let it sit for ten minutes to allow the juices to redistribute in the pork.
13. Slice and serve with the onions and peaches – on top, under or next to the slices.

Dutch Oven
http://en.wikipedia.org/wiki/Dutch_oven
http://www.amazon.com/Dutch-Ovens-Cookware-Baking-Kitchen/b?ie=UTF8&node=289818

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