Food recipes
Roast Pork Loin Stuffed with Peaches
Roast Pork Loin Stuffed with Peaches
Yield: 6 to 8 servings | Prep time: 10 minutes | Cook time: 1 hour 25 minutes
Ingredients:
1 (3 1/2 pound / 1.5kg) pork loin, boned
1 bunch fresh thyme, leaves picked
1 bulb garlic
7 ounces (200g) butter
2 tins peaches in natural juice, drained
Salt and freshly ground black pepper
About 15 slices pancetta, streaky bacon, or Parma ham
1 glass (about 6 ounces) white wine
A little flour
1 glass (about 6 ounces) water or stock
Directions:
Preheat the oven to 425 degrees F (220°C/gas 7).
Score the skin of the pork through the fat, about 1cm apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches deep, in the centre of the streaky part of the loin, working away from the eye of the meat. Start slightly in from the side and slice along the loin not quite to the end, so the 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 mixture into the pocket and pat back into shape.
Lay the pancetta 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 remaining garlic cloves, thyme, and half the white wine. Roast for around 1 hour until the skin is crisp and golden.
Remove the pork and peaches to a plate and rest for 15 minutes. Meanwhile, remove most of the fat from the tray and place it over high heat. Squash the cooked garlic and stir in 1 tablespoon flour. Add the rest of the wine and the water or stock. Simmer to reduce for a few minutes.
Strain, add any juices from the rested pork, check the seasoning and serve drizzled over the sliced pork.
Yield: 6 to 8 servings | Prep time: 10 minutes | Cook time: 1 hour 25 minutes
Ingredients:
1 (3 1/2 pound / 1.5kg) pork loin, boned
1 bunch fresh thyme, leaves picked
1 bulb garlic
7 ounces (200g) butter
2 tins peaches in natural juice, drained
Salt and freshly ground black pepper
About 15 slices pancetta, streaky bacon, or Parma ham
1 glass (about 6 ounces) white wine
A little flour
1 glass (about 6 ounces) water or stock
Directions:
Preheat the oven to 425 degrees F (220°C/gas 7).
Score the skin of the pork through the fat, about 1cm apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches deep, in the centre of the streaky part of the loin, working away from the eye of the meat. Start slightly in from the side and slice along the loin not quite to the end, so the 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 mixture into the pocket and pat back into shape.
Lay the pancetta 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 remaining garlic cloves, thyme, and half the white wine. Roast for around 1 hour until the skin is crisp and golden.
Remove the pork and peaches to a plate and rest for 15 minutes. Meanwhile, remove most of the fat from the tray and place it over high heat. Squash the cooked garlic and stir in 1 tablespoon flour. Add the rest of the wine and the water or stock. Simmer to reduce for a few minutes.
Strain, add any juices from the rested pork, check the seasoning and serve drizzled over the sliced pork.
Printed from https://recipe.bluelayer.org/recipe/74648/roast-pork-loin-stuffed-with-peaches