I challenged myself to take the warm, comforting essence of peach cobbler and translate it into a savory culinary experience. This dish is my interpretation, where familiar dessert elements transform into a complex and satisfying meal. Tender, prosciutto-wrapped pork loin, seasoned with a peach puree wet rub, forms the heart of this creation, infusing the meat with the sweet and spiced notes reminiscent of a cobbler’s filling.

The cornbread dressing waffles provide a nod to the cobbler’s crumbly topping, while the bacon and chive whipped mascarpone adds a creamy, savory dimension. A sweet and spicy peach chutney, a crunchy spicy pecan crumble, and a refreshing pickled ginger and arugula salad complete the experience, offering a delightful interplay of textures and flavors that pay homage to the beloved dessert while taking it in a completely new direction.

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Peach-uliar Pork Waffle Wonder

Experience a delightful deconstruction of savory and sweet. Cornbread dressing waffles are layered with creamy bacon-chive mascarpone, peach puree-rubbed pork loin, vibrant peach chutney, a spicy pecan crumble, and a refreshing pickled ginger-arugula salad for a unique and flavorful experience.

Course Main Course

Cuisine American, Southern, Southern Fusion

Keyword Chutney, Peach, Pork loin, Prosciutto, Waffles

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Servings 8

Author Chef Cameron

Ingredients

For the Cornbread Dressing Waffles:

• 2 boxes cornbread mix approx. 16 oz each (plus ingredients listed on the box, typically eggs, milk, and oil)
• 1 cup mushrooms chopped (cremini or shiitake)
• 1 cup bell peppers chopped (any color)
• 1/2 cup celery diced
• 1/2 cup onion diced
• 4 Tbsp butter
• 4 cloves garlic minced
• 2 Tbsp thyme chopped (fresh)
• 2 Tbsp rosemary chopped (fresh)
• 1 cup nuts toasted and roughly chopped (pecans, walnuts, or hazelnuts)
• 1/2 cup broth chicken or vegetable
• Optional: 1/2 cup Parmesan cheese grated

For the Peach Puree Wet Rub & Prosciutto-Wrapped Pork Loin:

• 3 lbs pork loin
• 1 cup peach puree fresh or canned
• 4 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• 2 Tbsp brown sugar
• 2 tsp cinnamon
• 1 tsp ginger ground
• 1 tsp smoked paprika
• 1 tsp coriander
• 1 tsp chipotle powder
• 1 tsp cumin
• 1/2 tsp cloves ground
• Salt and pepper to taste
• 16 slices prosciutto

For the Bacon and Chive Whipped Mascarpone:

• 16 oz mascarpone cheese softened
• 8 slices bacon cooked crispy and crumbled
• 4 Tbsp chives chopped (fresh)
• 2 Tbsp garlic minced
• 2 tsp apple cider vinegar
• Salt and pepper to taste

For the Peach, Poblano, and Jalapeno Chutney:

• 4 peaches diced (ripe)
• 2 poblano peppers roasted, peeled, seeded, and diced
• 2 jalapeno peppers finely diced (adjust to taste)
• 1/2 cup red onion diced
• 4 Tbsp lime juice
• 2 Tbsp honey
• 2 Tbsp cilantro chopped
• Salt and pepper

For the Spicy Pecan Crumble:

• 1 cup pecans roughly chopped
• 4 Tbsp brown sugar
• 2 tsp cinnamon
• 1 tsp ginger ground
• 1/2 tsp chipotle powder adjust to your spice preference
• Pinch smoked paprika
• 4 Tbsp butter melted

For the Pickled Ginger and Arugula Salad:

• 2 cups arugula fresh
• 1/2 cup pickled ginger thinly sliced
• Optional: lemon or lime vinaigrette 2 Tbsp lemon juice, 4 Tbsp olive oil, salt, pepper

Instructions

Prepare the Cornbread Dressing Waffles:

• Prepare the cornbread batter according to the instructions on the cornbread mix boxes.
• In a large skillet, melt the butter over medium heat. Add the onion, celery, bell peppers, and mushrooms. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
• Add the sautéed vegetables, toasted nuts, thyme, and rosemary to the prepared cornbread batter.
• Add the chicken or vegetable broth, and Parmesan cheese (if using). Mix well.
• Cook the mixture in the preheated waffle iron, making larger waffles. Cook until golden brown and crisp. Cut each waffle into 4 pieces.

Prepare the Peach Puree Wet Rub & Prosciutto-Wrapped Pork Loin:

• Preheat oven to 375°F (190°C).
• In a bowl, combine the peach puree, olive oil, apple cider vinegar, brown sugar, cinnamon, ginger, cloves, salt, and pepper.
• Pat the pork loin dry with paper towels.
• Apply the peach puree wet rub to all sides of the pork loin.
• Lay out the prosciutto slices on a clean surface, slightly overlapping them.
• Wrap each pork loin in the prosciutto, ensuring it is fully covered.
• Roast the pork loin until cooked through (internal temperature of 145°F/63°C), about 30-45 minutes.
• Let the pork loin rest for 10 minutes, then slice into 1/4 to 1/2 inch slices.

Prepare the Bacon and Chive Whipped Mascarpone:

• Cook the bacon until crispy, then crumble it.
• In a bowl, combine the softened mascarpone cheese, crumbled bacon, chopped chives, apple cider vinegar, salt, and pepper.
• Whip until light and fluffy.

Prepare the Peach, Poblano, and Jalapeno Chutney:

• In a bowl, combine the diced peaches, roasted poblano peppers, diced jalapeno peppers, diced red onion, lime juice, honey, and chopped cilantro.
• Season with salt and pepper to taste. Mix well.
• Let it sit for at least 15 minutes to allow the flavors to meld.

Prepare the Spicy Pecan Crumble:

• Preheat oven to 375°F (190°C).
• In a bowl, combine the pecans, brown sugar, cinnamon, ginger, chipotle powder, and smoked paprika.
• Drizzle with melted butter and toss to coat.
• Spread the crumble on a baking sheet and bake for 5-7 minutes, or until golden brown and fragrant.

Prepare the Pickled Ginger and Arugula Salad:

• In a bowl, combine the arugula and thinly sliced pickled ginger.
• If using, prepare the vinaigrette by whisking together lemon juice, olive oil, salt, and pepper. Dress the salad lightly.

Assemble the Dish:

• Place a waffle piece on each plate.
• Spread a layer of bacon and chive whipped mascarpone on each waffle piece.
• Lay slices of prosciutto-wrapped pork loin on the mascarpone.
• Top with the peach, poblano, and jalapeno chutney.
• Sprinkle the spicy pecan crumble over the chutney.
• Top with the pickled ginger and arugula salad.
• Serve immediately.

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