Gotta share this one - I was inspired by a Jamie Oliver recipe and made a roast pork loin with thyme and peaches last night, holy crap it was yummy.
I bought a whole, boneless loin with thick fat cap, about 3 lbs. (Butcher did not have any bone-in.) I butterflied the fat cap, opening a big flap but leaving it solidly attached. I rubbed the whole thing down in salt, pepper, fresh thyme, and room temp butter, then filled the cavity with a sliced fresh peaches and more butter and seasoning. Tied together with string and stuck it in a pan on rack with the fat side up, sorta angled so the peachy goodness could not escape. Roasted at 425 for about an hour. Toward the end I tossed a bunch of extra peach slices in the pan. Pulled it when thermometer read 135. While it sat for about ten minutes, I made a quick pan sauce.
It was just the right side of pink and super juicy with a crisp fat layer, and the peaches roasted up sweet and fantastic. I served slices with the filling intact and more peaches on top, with a little of the pan sauce. So good and really easy!!
I bought a whole, boneless loin with thick fat cap, about 3 lbs. (Butcher did not have any bone-in.) I butterflied the fat cap, opening a big flap but leaving it solidly attached. I rubbed the whole thing down in salt, pepper, fresh thyme, and room temp butter, then filled the cavity with a sliced fresh peaches and more butter and seasoning. Tied together with string and stuck it in a pan on rack with the fat side up, sorta angled so the peachy goodness could not escape. Roasted at 425 for about an hour. Toward the end I tossed a bunch of extra peach slices in the pan. Pulled it when thermometer read 135. While it sat for about ten minutes, I made a quick pan sauce.
It was just the right side of pink and super juicy with a crisp fat layer, and the peaches roasted up sweet and fantastic. I served slices with the filling intact and more peaches on top, with a little of the pan sauce. So good and really easy!!
That sounds awesome!
