A simple dish: roasted pork loin with peach sauce

At DMDT last summer, I made roasted pork loin with peach sauce; it was incredibly simple and incredibly tasty, and while not strictly 13th/14th century English, it works well as a tasty, crowd-pleasing, "justifiably period" dish.

To make it, I took whole pork loin (from Costco!) and par-boiled it at home for, IIRC, about 20 minutes or so. Once on site, I skewered the loin (now in two pieces for ease of maneuvering) using my gigantic iron skewers (pro tip: two skewers going through an object are better than one. If you put two skewers, parallel but spaced apart, you can FLIP the thing you are roasting and it won't flip itself to scorch one side and leave the other raw) and roasted it over a steady fire until the outside was nicely browned and the inside registered "safe."

While it roasted I prepared a basic peach sauce of peeled peaches, almond milk, sugar, and powdered ginger -- cook all ingredients in a pipkin, stirring periodically, until they form a thick "glop."

To serve, carve the pork into chops, salt it, and dress with the peach sauce. The parboiling technique is more historical, and will save you fuel and time over the fire (especially if you do it at home) and yields a much more moist end-product. The pork had a great crisp exterior (courtesy of the delicious fat on its outside!) and smoky flavor, which contrasts really well with the tart/sweet/spicy peach sauce.

I ate the leftovers on a long car trip that came just after this event and I have very fond memories of it -- it was even good cold!