JAMIE OLIVER'S PORK WITH PEACHES

Steps:

• Preheat oven to 425 degrees F.
• Score the skin of the pork about about 1/2 an inch apart through the fat nearly to the meat.
• Turn over the roast & slice a pocket into the side of the loin by going about 3" horizontally into the meat. Depending on the size of your loin, you may have to cut more or less into the roast. Be careful not to cut all of the way through the roast because you're just trying to make a pocket.
• Smoosh up your butter & chopped thyme with salt & pepper and smear about half of this mixture inside the pocket you just made.
• Push the peaches into the pocket & pack the rest of the butter mixture on top of the gap.
• Snuggly tie up the roast in 3-4 places with butchers twine to keep the pocket closed.
• Salt & pepper the outside of the roast & place in roasting dish, skin side up, with any peaches that wouldn't fit inside the roast & any other roasting veggies you like. (i.e potatoes, carrots, parsnips, Jerusalem artichokes, etc).
• Cook for 50 minutes to an hour or until the pork is done,depending on your oven.
• Take it out of the oven and transfer roast to a plate to let it rest for about 10 minutes before slicing.
• Optional: To make gravy, I remove the veggies from the roasting pan & place the pan on top of the stove (don't do this if it's a glass dish). De-glaze it with a little white wine or water. I let the liquid reduce a bit, add whatever juice is in the plate from the resting roast then add a little pat of butter to make it glossy. This gravy is kinda gooey & sweet from the peaches.