Everyone knows the saying "sweet as a Georgia peach," and boy is it true! Georgia is home to the juiciest, sweetest, most mouth-watering peaches, so for the University of Georgia, I had to create a peach recipe. I wanted to go savory, and since grilling is so popular for football games and tailgating, I thought, why not skewers? These are decadent and hearty at the same time!
Grocery list (8-10 skewers):
2 tbsp walnuts
1 tbsp maple syrup
5 tbsp butter - room temperature
1/2 cup balsamic vinegar
1 lemon - juiced
3 garlic cloves - minced
2 tbsp olive oil
1 tsp kosher salt
1/4 tsp red pepper flake
1 ( 1 to 1 1/2 lb) pork loin - cut into 1 inch cubes
2 to 3 large peaches - sliced 1/2 inch thick
2 tbsp mint -chopped
Directions:
1. Make the compound butter. Put the walnuts in a food processor and blend until they're the consistency of dust. Add the maple syrup and the butter. Pulse until it all comes together. Dump the butter mixture onto plastic wrap and form into a log. Wrap it and refrigerate for at least one hour.
2. Whisk the balsamic vinegar, lemon juice, garlic, olive oil, salt, and red pepper together in a large bowl. Add the pork and the peaches and press down so they're covered in the liquid. Cover and marinate in the refrigerator for at least one hour.
3. Heat a grill pan or grill to medium-high. Alternately thread the pork and peaches onto the skewers. Each skewer should have roughly 3 pieces of pork and 3 peaches. Grill the skewers for about 3 minutes on each side or until pork is cooked.
4. Cut the butter into small pieces and place all over the warm pork and peaches. The heat will melt the butter over the top. Garnish with the chopped mint.
CHEERS TO FOOTBALL SEASON!