That sweet husband of mine brought me home a bottle of peach cider and a bunch of North Carolina peaches. What to do with this bounty? Grill! 3 cups of peach cider, 1/2 cup of brown sugar, 1/3 cup of balsamic vinegar brought to a boil then simmered until thick and syrupy made the perfect glaze for a grilled pork loin that I seasoned with kosher salt, black pepper, fresh garlic and rosemary and tossed on the grill over indirect heat for and hour and a half. The fresh peaches were halved and brushed very lightly with oil to keep from sticking and grilled briefly to bring out the natural sweetness. I had some gorgeous red potatoes I tossed in olive oil, garlic, rosemary, salt and pepper and grilled. To make the decadence complete, I sauteed some fresh spinach with red onions and bacon. This meal was the perfect pairing of sweet and savory.
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