PORK WITH PEACHES~ Jamie Oliver

PORK WITH PEACHES
Serves 6-8 people
Ingredients
1.5kg/3½lb loin of pork, boned
1 bunch fresh thyme, leaves picked
1 bulb of garlic
200g/7oz butter
2 tins of peaches in natural juice, drained
salt and freshly ground black pepper
around 15 slices of pancetta, streaky bacon or parma ham
1 glass of white wine a little flour

Method
1 Preheat the oven to 220C/425F/Gas 7. Score the
skin of your pork through the fat, the incisions should
be about 1cm apart. Turn over. Make a pocket for the
stuffing by cutting an incision at an angle, about
7.5cm/3" deep in the center of the streaky part of the
loin, working away from the eye meat.
2 Pocket in the pork loin to push in the flavours, to do
this just cut an incision at an angle about 3" deep
from the eye meat into the streaky part.
3 Starting slightly in from the side of the meat, slowly
slice along the loin not quite to the end this will ensure
your stuffing wont fall out.
4 Chop half the thyme with a clove of garlic and
scrunch together with the butter, a tins of peaches
and a pinch of salt and pepper. Push the butter into
the pocket and pat into shape. Lay the pancetta,
bacon or ham over the pork, leaving the skinside
uncovered, and tie with 3-4 pieces of string.
5 Place skin-side up in a roasting tray with the
remaining peaches, the rest of the garlic cloves and
thyme and a glass of white wine. Roast for around an
hour until the skin is crisp and golden.
6 When ready, remove the pork and peaches to a
plate and leave to rest for 15 mins 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 a tbsp of flour.
7 Stir and add 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.