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Tonight’s recipe showcases one of our favorite summer fruits. Tossed with shallot and lime, fresh peach makes for a deliciously juicy, sweet salsa—the perfect complement for our savory-sweet pork roast, rubbed with seasonings like pimentón (or Spanish paprika) and brown sugar. For another seasonal touch, we’re adding zucchini to our side of fragrant jasmine rice.

Ethan Mick

with Zucchini-Scallion Rice

Roasted Pork & Summer Salsa

Pork Roast

Jasmine Rice

Garlic

Scallions

Zucchini

Lime

Peach

Shallot

Pork Spice Blend (Brown Sugar, Pimentón, Ground Fennel & Curry Powder)

Ingredients

Preheat the oven to 450°F. Pat the **pork** dry with paper towels; season on all sides with salt, pepper and the **spice blend**. Rub the seasonings into the pork. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork; cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Transfer to a foil-lined sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast 18 to 20 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven and set aside to rest for at least 5 minutes.

Sear & roast the pork:

While the pork sears, in a small pot, combine the **rice**, **1½ cups of water** and **a big pinch of salt**. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Start the rice:

Wash and dry the fresh produce. [Using a peeler, remove the lime rind, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester).](#) Quarter the lime. [Peel and mince the shallot; place in a bowl with **the juice of all 4 lime wedges**.](#) Pit the peach; small dice. Small dice the zucchini. [Peel and mince the garlic.](#) [Cut off and discard the scallion roots; thinly slice, separating the white bottoms and green tops.](#)

Prepare the ingredients:

While the pork rests, in a medium bowl, combine the **peach**, **lime zest** and **shallot-lime juice mixture**. Drizzle with olive oil and toss to thoroughly combine; [season with salt and pepper to taste.](#)

Make the salsa:

Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the **zucchini**; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly tender. Add the **garlic** and **white bottoms of the scallions**; cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the **cooked rice**; cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat.

Finish the rice:

Transfer the **rested pork** to a cutting board; stir any drippings from the sheet pan into the pan of **finished rice** and season with salt and pepper to taste. Find the lines of muscle (or grain) of the pork; thinly slice crosswise against the grain. Divide the sliced pork and rice between 2 dishes. Top with the **salsa**. Garnish with the **green tops of the scallions**. Enjoy!