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    You are in: Home / Recipes / Pork With Peaches Recipe
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    Pork With Peaches

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    ms_bold's Note:

    I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 1/2 lbs pork loin, boned with fat on (if there is no fat on the loin ask a butcher for some)
    • 1 bunch fresh thyme, leaves picked
    • 1 head garlic
    • 7 ounces butter
    • 2 (15 ounce) cans peaches in juice, drained
    • salt & freshly ground black pepper
    • 15 slices pancetta or 15 slices streaky bacon or 15 slices parma ham, around
    • 6 ounces white wine
    • 1 tablespoon flour, about
    • 6 ounces water

    Directions:

    1. 1
      Preheat the oven to 425 degrees F.
    2. 2
      Score the skin of the pork through the fat, the incisions should be about 1 centimeter apart.
    3. 3
      Turn over.
    4. 4
      Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches deep in the center of the streaky part of the loin, working away from the eye meat.
    5. 5
      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.
    6. 6
      Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 can of peaches, and a good pinch of salt and pepper.
    7. 7
      Push the butter mixture into the pocket and pat back into shape.
    8. 8
      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.
    9. 9
      Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine.
    10. 10
      Roast for around 1 hour until the skin is crisp and golden.
    11. 11
      When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes while you finish the sauce.
    12. 12
      To do this, remove most of the fat from the roasting pan, then place the pan over a high heat.
    13. 13
      Squash the cooked garlic into the pan and add 1 tablespoon of flour.
    14. 14
      Stir and add the rest of the wine with 6 ounces of water or stock.
    15. 15
      Simmer and leave to reduce for a few minutes.
    16. 16
      Strain and add any extra juices from the rested pork.
    17. 17
      Check the seasoning and consistency and serve drizzled over the sliced pork.

    Ratings & Reviews:

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    Nutritional Facts for Pork With Peaches

    Serving Size: 1 (390 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 683.5
     
    Calories from Fat 432
    63%
    Total Fat 48.0 g
    73%
    Saturated Fat 22.4 g
    111%
    Cholesterol 172.4 mg
    57%
    Sodium 233.7 mg
    9%
    Total Carbohydrate 16.3 g
    5%
    Dietary Fiber 1.5 g
    6%
    Sugars 11.3 g
    45%
    Protein 40.9 g
    81%

    The following items or measurements are not included:

    fresh thyme

    pancetta

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