Roast pork with peaches

Joints suitable for this recipe are: chump end of loin, thick end of belly, quarter cut of leg and rolled sparerib. Ask your butcher to bone the joint for you and to tie it into a neat shape.
To skin the peaches, immerse in very hot water for 1 minute. Drain, then nick the skin near the stalk and peel away the skin.


serves 4
1.25 kg (2 1/2 lb) boned pork joint
1 tablespoon vegetable oil

stuffed peaches

4 ripe fresh peaches, skinned
2 tablespoons lemon juice
25 g (1 oz) margarine or butter
50 g (2 oz) fresh white breadcrumbs
1 onion, finely chopped
2 celery stalks, finely chopped
1 teaspoon dried sage
1/2 teaspoon grated lemon zest
freshly ground black pepper
1 teaspoon grated Parmesan cheese


1. Heat the oven to 190°C (375°F) Gas 5.

2. Using a sharp knife, score the skin of the pork at 5 mm (1/4 inch) intervals, cutting into the fat below the skin but not into the meat.

3. Wipe the pork dry with absorbent paper. Sprinkle the scored skin
liberally with salt and rub it in with the oil.

4. Place the joint in a small roasting tin and roast in the oven for 1 hour.

5. Meanwhile, prepare the stuffed peaches. Halve the peaches, remove the stones and sprinkle the cut sides of the fruit with a little lemon juice.

6. Melt the margarine in a small saucepan, add the breadcrumbs, onion and celery and fry gently for 4 - 5 minutes, stirring constantly to prevent sticking. Remove from the heat and add the sage, lemon zest and 1 tablespoon lemon juice. Mix the ingredients together and season
well with salt and pepper.

7. Place 1 tablespoonful of the stuffing in the hollow of each peach and smooth over with a knife. Sprinkle lightly with the Parmesan cheese.

8. When the joint has cooked for 1 hour, remove the roasting tin from the oven, and place the stuffed peaches around the joint. Return to the oven for a further 30 minutes or until the pork is tender, basting once with the dripping in the tin. Transfer the joint to a warmed serving platter and surround with the stuffed peaches. Serve at once.

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