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      RECIPE TITLE "Roast Loin of Pork with Peaches "
    Recipes from The Naked Chef Takes Off . Copyright © 2001 by Jamie Oliver.

    ... more great recipes by James Oliver on our GREAT CHEFS page!

    yieldsServes 6   time --- difficultyeasy

    Pork, peaches, butter and thyme is one of the most luscious combinations I've ever had. You must try it.

      RECIPE INGREDIENTS

    One 7-rib loin of pork, preferably organic
    1 bunch of fresh thyme, leaves picked from stems and chopped
    3/4 cup plus 2 tablespoons butter
    salt and freshly ground black pepper
    8 fresh peaches (or use 2 16-ounce cans in natural juice), halved and pitted

      RECIPE METHOD

    Preheat the oven to 425° F. Score the skin of your pork about 1/2 inch apart through the fat nearly to the meat. With a knife carefully part the meat from the rib. Scrunch your chopped thyme into the butter with the seasoning. Rub and distribute a little of the butter into the gap you have made between the ribs and the meat. Push in as many peaches as you can fit and pack the rest of the butter on top. To hug the meat and ribs together and hold the peaches in place, simply fasten some string around the pork loin in 3 or 4 places and tie firmly. Place in a roasting pan with any leftover peaches and other veg you wish to cook with it -- potatoes, parsnips, celeriac and Jerusalem artichokes are all good -- and cook for 50 minutes to 1 hour, allowing it to rest for 10 minutes before serving. I usually make a little bit of homemade gravy in the roasting pan after removing the pork and veg. The sticky, sweet goodness is great when boiled with a little water or wine and any extra juices from the pork. Tasty.

    Copyright © 2001 by Jamie Oliver.



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