Roast loin of pork with peaches

 

Roast loin of pork with peaches

 

Serves 6

 

Per serving: 7.5 Points

Calories  362, Fat  17g

 

1 x 7-rib loin of pork

1 bunch of fresh thyme, chopped

25g butter

Salt and black pepper

400g tin peach slices in natural juice, drained

 

Preheat the oven to 220^oC, gas mark 7.

 

Cut into the skin of the pork loin scoring about 1cm apart through the fat using a sharp knife. Then carefully part the meat from the ribs. Mix the thyme into the butter and season. Dot a little of this butter into the gap made between the ribs and the meat and then add some peach slices and a little butter on top.

 

Fasten some string around the loin in 3-4 places and tie firmly.

 

Place in a roasting tray with a few peaches around the meat and any vegetables you want to roast and cook for 1-1¼ hours (depending on the size of joint). Rest the meat for a few minutes before serving.