This fruit and meat combo is great. Give it a bash as it makes a really good change to plain old roast pork.
Provided by Jamie Oliver
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- 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 centimeter apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimeters) deep in the center 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 the skin 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 pork.
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gfbaynes
[email protected]I'm a big fan of pork and peaches, so I was excited to try this recipe. It didn't disappoint! The pork was tender and juicy, and the peaches were perfectly sweet and tart.
MR BULB
[email protected]This recipe is a great starting point, but I would recommend experimenting with different spices and herbs to find your own favorite combination.
Duvain Henry
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the combination of flavors.
Bepari Eyasin
[email protected]I wasn't sure how the pork and peaches would go together, but I was pleasantly surprised. This dish is a great balance of sweet and savory.
Monique issa
[email protected]This recipe was easy to follow and the results were delicious. I would definitely recommend it to others.
Awozikmur Otu
[email protected]I'm a big fan of pork and peaches, so I was excited to try this recipe. It didn't disappoint! The pork was tender and juicy, and the peaches were perfectly sweet and tart.
Antonio Jeremiah
[email protected]This recipe is a great starting point, but I would recommend experimenting with different spices and herbs to find your own favorite combination.
Efrosini Yiannakos
[email protected]I followed the recipe exactly and the pork was tough and dry. I'm not sure what went wrong.
Destiny Brown
[email protected]This recipe was a little too sweet for my taste. I would recommend reducing the amount of sugar in the glaze.
Mirajbordar
[email protected]I made this recipe exactly as written and it turned out great. The only thing I would change is to add a little more salt and pepper to taste.
Muqadder Ishaq
[email protected]I wasn't sure how the pork and peaches would go together, but I was pleasantly surprised. This dish is a great balance of sweet and savory.
Nathan Ngonya
[email protected]This recipe was easy to follow and the results were delicious. I would highly recommend it.
Jennifer DeAnda
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the combination of flavors.
_WeirdZenitsu_
[email protected]This was a great recipe! The pork was tender and juicy, and the peaches were perfectly sweet and tart. I will definitely be making this again.