Pork with Peaches
This fruit and meat combo is great. Give it a bash as it makes a
really good change to plain old roast pork.
1 (3 1/2 pound) (1 1/2 kilogram) pork loin, boned
1 bunch fresh thyme, leaves picked
1 bulb garlic
7 ounces (200 grams) butter
2 tins (cans) peaches in natural juice, drained
Salt and freshly ground black pepper
Around 15 slices of pancetta, streaky bacon, or Parma ham
1 glass (about 6 ounces) white wine
A little flour
1 glass (about 6 ounces) water
Preheat the oven to 425 degrees F (220 degrees C/gas 7).
Score the skin of the pork through the fat, the incisions should be
about 1 centimetre apart. Turn over. Make a pocket for the stuffing
by cutting an incision at an angle, about 3 inches (7.5centimetres) deep in
the centre of the streaky part of the loin,
working away from the eye meat. Starting slightly in from the side
of the meat, slowly slice along the loin not quite to the end, this
will ensure your stuffing won't fall out.
Chop half the thyme with 1 clove of garlic and scrunch together
with the butter, 1 tin of peaches, and a good pinch of salt and
pepper. Push the butter into the pocket and pat back into shape.
Lay the pancetta, bacon or Parma ham over the pork, leaving theskin side
uncovered, and tie up firmly with 3 to 4 pieces of
string.
Place skin-side up in a roasting tray with the remaining peaches,
the garlic cloves, thyme, and half of the white wine. Roast for
around 1 hour until the skin is crisp and golden.
When ready, remove the pork and peaches to a plate and leave to
rest for 15 minutes whilst you finish the sauce. To do this, remove
most of the fat from the roasting tray, then place the tray over a
high heat. Squash the cooked garlic and add 1 tablespoon of flour.
Stir and add the rest of the wine with a glass of water or stock.
Simmer and leave to reduce for a few minutes. Strain and add any
extra juices from the rested pork. Check the seasoning and
consistency and serve drizzled over the sliced porkYield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Difficulty: Medium
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