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Cooking with Skratch Labs: Roast Pork Loin with Peach Glaze

The new Feed Zone Table cookbook by Skratch Labs founder Alan Lim and Chef Biju Thomas picks up where their Feed Zone Cookbook and Feed Zone Portables left off.

coverInspired by feedback from these books, they created a new set of recipes that are simple, healthy, and nutritious. But it goes beyond the food, to the way cooking and eating well can bring people together. As they say in the book’s forward:

“We’ve always believed that physical activity and sport are central to our individual and cultural health. More important, we know that proper nutrition is fundamental to supporting an athletic lifestyle. But for us, neither sport nor nutrition is solely about performance. The reality is that we value activity and food not just because we want to perform better but also because both have this amazing ability to bring people together, to give us pleasure, and to feed our souls. How we gather and share on a human level is at the very heart of what makes us happy and healthy. And if there’s anything we’ve learned from sport and life, it’s our happiness and health that drive performance and success, not our performance or success that make us happy or healthy.”


From The Feed Zone Table

In addition to this presentation with the white bean salad with chopped fresh herbs, this sweet-savory pork is great for sandwiches or wraps. Serves 6


Pork Loin
2-pound pork loin
1 tablespoon olive oil
¼ cup chunky peach preserves, divided
2 tablespoons Basic Grilling Salt (below)

White Beans
2 cups uncooked butter beans or large lima beans
4 cups water or stock
¼ cup minced fresh parsley
1 garlic clove, sliced thin
1 heaping tablespoon minced fresh chives
1 tablespoon extra-virgin olive oil
juice from 1 lemon
½ teaspoon coarse salt
¼ teaspoon pepper
2 tablespoons maple syrup
⅛ teaspoon Ghost Pepper Salt Mix (below)


To start the beans:
Rinse and sort the beans to remove any debris or discolored beans. Cover with cold water and let soak in the fridge for at least one hour. Large beans work best if soaked just a couple of hours before cooking. Drain the water.
Place the beans and salted water or stock in a medium stockpot. Make sure the liquid covers the beans. Bring to a rolling boil then reduce heat to low and let simmer for one hour, or until tender.

Heat the oven to 375ºF.

To make the pork:
Season the pork loin with grilling salt.
In an oven-safe sauté pan over high heat, heat the olive oil and sear the loin until you have a nice even brown color all around.
Brush the pork loin with 3 tablespoons peach preserves and bake in the oven for 25-30 minutes, or until the temperature of the meat reaches 145 degrees. Remove and let rest for about 5 minutes.

To finish the beans:
Once the beans are finished cooking, drain and rinse under cool water. In a mixing bowl, combine parsley, garlic, chives, olive oil, lemon juice, salt, and pepper and gently fold in the cooked beans. Finish with maple syrup and Ghost Pepper Salt Mix.

Add another spoonful of preserves to the pork loin before serving, then slice thin with a sharp knife.

Nutrients per serving

Pork Loin: 249 calories; 33g protein, 10g carbs, 7g, fat, 1885mg sodium
White beans: 100 calories; 4g protein, 16g carbs, 3g, fat, 234mg sodium


Basic Grilling Salt

½ cup coarse salt
2 tablespoons coarse sugar
1 teaspoon ground pepper
½ teaspoon paprika
¼ teaspoon celery seed

Ghost Pepper Salt

¼ cup coarse salt
1 tablespoon coarse sugar
1 teaspoon coriander
½ teaspoon cinnamon
1 teaspoon chili powder
¼ teaspoon ground ghost pepper (you can add as much as you’d like, but start here)

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