Prep 15 mins
Cook 1 hr 15 mins
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.
- 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
- Preheat the oven to 425 degrees F.
- 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 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 can of peaches, and a good pinch of salt and pepper.
- Push the butter mixture 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 while you finish the sauce.
- To do this, remove most of the fat from the roasting pan, then place the pan over a high heat.
- Squash the cooked garlic into the pan and add 1 tablespoon of flour.
- Stir and add the rest of the wine with 6 ounces 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.