Linda Eckhardt just created an unusual summery pork loin dish, featuring a peach and tomato mash on The Silver Cloud Diet. She made sure to let “Mom” know that this was an exceptional dish to share with everyone! This pairing may also go well over fish, if desired. Guess what’s for dinner tonight?

Pork Loin With a Peach Tomato Mash


4 garlic cloves, smashed

1 tablespoon chopped peeled ginger
1 teaspoon curry powder

sea salt and cracked black pepper to taste
1 2-pound pork loin (“Mom” prefers organic)
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 large tomatoes, chopped (“Mom” prefers organic)
2 peaches, chopped (“Mom” prefers organic)
1 tablespoon fresh thyme leaves, stripped


Preheat oven to 425°F with rack in middle.

Mash garlic, ginger, curry powder, sea salt and cracked black pepper. Rub all over the pork.

Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat. Brown pork, fat side up, about 5 minutes, then turn over and transfer the skillet to the oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F. about 15 minutes. Let pork rest, uncovered, on a cutting board while making the mash.

Add onion to the hot skillet and sauté over medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peaches and sauté until just softened, 3 to 4 minutes. Stir in the thyme leaves. Season to taste with sea salt and cracked black pepper.

Slice pork and serve on a pool of mash, with more heaped on top.

Garnish with springs of thyme.

*Recipe and image courtesy of Linda Eckhardt of the Silver Cloud Diet. Please visit The Silver Cloud Diet for more delightfully simple and healthy recipes!*