Pork Loin with Stuffing

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C/gas 7).

2. 2

   Score the skin of the pork through the fat, the incisions should be about 1 centimetre apart. Turn over.

3. 3

   Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimetres) deep in the centre of the streaky part of the loin, working away from the eye meat.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   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.

10. 10

    Check the seasoning and consistency and serve drizzled over the sliced pork.