Edible Bozeman

Chef Faith Magalsky’s, Crazy Mountain Catering, grilled pork loin, made with Paradise Valley’s Miller Family Pork, pairs wonderfully with any summer fruits: huckleberry compote (pictured), grilled stone fruits, Flathead cherry jam applesauce, grilled pears, etc. The sweet fruit elevates the pork to Sunday-supper status, making it ideal for family and pretty enough for company, but still simple enough for a weekday meal. These fruit preparations are also excellent as toppings for ice cream.


1 (4-pound) pork loin or 2 (2-pound) tenderloins (Miller Family Pork)
1 teaspoon kosher salt
1 teaspoon fresh coarse-ground black pepper
Fruit (recipes below)
Olive oil
1 cup Crazy Mountain Kitchen Signature Sweet BBQ Sauce (any barbecue sauce will do, but spicier is better than overly sweet)

Rinse and dry pork with a paper towel. Generously sprinkle with up to 1 teaspoon each of salt and pepper. Rest meat at room temperature for 20 minutes while making your fruit (see recipes below).

Preheat grill to medium heat. Cook pork until it reaches an internal temperature of 160°F (or fi nish in a 375° oven for approximately 25 minutes for a loin or 15 minutes for tenderloins).

During the last 10 minutes of cooking, brush barbecue sauce on the pork to create a glaze. Once finished, allow the meat to rest for 10 minutes, then slice and serve with additional sauce on the side and fruit as a garnish.

Huckleberry Compote

1 cup fresh or frozen huckleberries
2 tablespoons honey
Juice of ½ a lemon

Rinse huckleberries. In a small saucepan, combine huckleberries, lemon juice, and honey. Gently mash huckleberries to release some liquid. Let simmer over medium heat until berries are bubbling. Lower heat and simmer until mixture thickens. Remove from heat and let cool. Can be stored in a sealed container for up to 3 weeks.

Grilled Stone Fruit

4 not-quite-ripe whole stone fruits* (apricots, plums, peaches,
or any combination thereof)
Olive Oil

Make sure the grill’s grates are clean before grilling fruit. Also, before turning on, oil a paper towel and wipe the grates to ensure the fruit won’t stick. Preheat grill to medium-high.

Thoroughly wash and dry stone fruits, then cut in half, remove pits, and toss with a scant amount of olive oil (too much can override the fruits’ delicate flavor).

Place cut side of fruit down on grates and grill for 3–5 minutes, or until there are char lines on the fruit. Turn over and cook an additional 2–3 minutes (grate marks won’t be as obvious on the fruit’s skin side). Carefully remove from grill with a flat metal spatula. Set aside to cool slightly before serving.

*Nearly ripe stone fruits work best for grilling, as the flesh soft – ens over the grill’s heat.

Wine Pairing

2021 La Morella ‘Il Monte’

An Italian white wine from the Piedmont region, this is right on point to be enjoyed with the sweet and spicy glaze on chef Faith Magalsky’s grilled and glazed pork. Summer wines make sense to me when they are a litt le grassy, a litt le crisp, and a lot refreshing. ‘Il Monte’ delivers on all fronts.


Recommendation by Anastasia Jermolaewa and Nick Shore, owners of Mischa’s. Mischa’s opened last September on the north side of town and is one of Bozeman’s newest specialty fine-food and natural wine stores. Their wines are organic or low-intervention and the food they offer is carefully curated and every bit delicious. Anastasia Jermolaewa and Nick Shore are intent on delivering exceptional wine from small-scale, independent producers relying on vineyards that are sustainable, organic, or biodynamic. These wines are fermented with native yeasts and have no additives.

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