Seeing that Peaches have finally arrived in our shops I though it was about time I tried out this roast from Jamie Oliver’s Return of the Naked Chef. I know its 30 degrees out but when you have a craving for a roast what can you do? The recipe below is for 7 which I halved for the 2 of us – looking forward to some leftover pork sandwiches. This was a very tasty roast, the meat was very flavoursome & moist though I am a bit dubious about all of that butter & I only used half, think I will cut it in half again next time as don’t think that much is necessary & should still be tender & moist with not so much
Roast Loin of Pork with Peaches
1 x t rib loin of pork
1 bunch fresh thyme, leaves picked & chopped
200g butter
salt & freshly ground black pepper
8 fresh peaches (or use 2 tins in natural juices if our of season), halved & stoned
Preheat oven to 220c. Score the skin of your pork about 1 cm apart through the fat nearly to the meat. With a knife carefully part the meat from the ribs. Scrunch your chopped thyme into the butter with the seasoning. Rub & distribute a little of the butter into the gap you have made between the ribs & the meat. Push in as many peaches as you can fit & pack the rest of the butter on top. To hug the meat & ribs together & hold the peaches in place, simply fasten some string around the pork loin in 3 or 4 places & tie firmly. Place in a roasting tray with any leftover peaches & other veg you wish to have with your roast. Cook for 50 minutes to an hour, allow to rest for 10 minutes before serving.
Roast Loin of Pork with Peaches
1 x t rib loin of pork
1 bunch fresh thyme, leaves picked & chopped
200g butter
salt & freshly ground black pepper
8 fresh peaches (or use 2 tins in natural juices if our of season), halved & stoned
Preheat oven to 220c. Score the skin of your pork about 1 cm apart through the fat nearly to the meat. With a knife carefully part the meat from the ribs. Scrunch your chopped thyme into the butter with the seasoning. Rub & distribute a little of the butter into the gap you have made between the ribs & the meat. Push in as many peaches as you can fit & pack the rest of the butter on top. To hug the meat & ribs together & hold the peaches in place, simply fasten some string around the pork loin in 3 or 4 places & tie firmly. Place in a roasting tray with any leftover peaches & other veg you wish to have with your roast. Cook for 50 minutes to an hour, allow to rest for 10 minutes before serving.
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