Grilled Pork and Peaches

1. Prepare Pork

Flatten the boneless pork butt to an even thickness of about 3/4 inch using a meat mallet.

2. Make Garlic Rosemary Oil

Blend together the minced garlic, fresh rosemary needles, and six tablespoons of extra virgin olive oil in a small bowl.

3. Season and Marinate Pork

Season the pork liberally with kosher salt and freshly ground black pepper, then massage the garlic and rosemary oil mixture into the meat.

4. Grill Pork

Brush the grill with the remaining olive oil, place the pork on the grill, and cook undisturbed for about 10 minutes.

5. Prepare Peaches

While the pork is cooking, place the peaches cut-side down onto the grill, and dot with unsalted butter.

6. Finish Cooking Pork

Flip the pork over and let it cook for another 5 to 7 minutes, allowing it to absorb some of the buttery juices from the peaches.

7. Rest and Serve

Transfer the pork to a carving board and let it rest for about 5 minutes under a foil tent before slicing and serving with the grilled peaches.