Pork Loin Stuffed With Spiced Peaches Recipe
Ingredients
| 2 peaches, pitted and cut into 1/4-inch-thick slices | ||
| Cinnamon | 1/8 Teaspoon | |
| Pinch ground ginger | ||
| 1 1/2 pounds boneless center-cut pork loin roast, trimmed | ||
| Garlic | 3 Clove (5gm), minced | |
| Dried rosemary | 1 Teaspoon | |
| Olive oil | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
Directions
1. Preheat the oven to 400°F.Spray a baking sheet with nonstick spray.
2. Combine the peaches, cinnamon, and ginger in a small bowl. With the tip of a thin sharp knife, cut a 1 1/2 inch-wide slit through the center of the pork loin; twist the knife to make a cavity. Fill the cavity with the peaches (if a few don't fit, save them for another use).
3. Combine the garlic, rosemary, oil, salt, and pepper in a small bowl; using your hands, rub the mixture over the outside of the pork. Set the pork on the baking sheet. Roast until an instant-read thermometer inserted into the center of the pork (but not into the peaches) registers 160°F for medium, about 40-45 minutes. Transfer to a cutting board; let stand 10 minutes before cutting into 12 slices.
2. Combine the peaches, cinnamon, and ginger in a small bowl. With the tip of a thin sharp knife, cut a 1 1/2 inch-wide slit through the center of the pork loin; twist the knife to make a cavity. Fill the cavity with the peaches (if a few don't fit, save them for another use).
3. Combine the garlic, rosemary, oil, salt, and pepper in a small bowl; using your hands, rub the mixture over the outside of the pork. Set the pork on the baking sheet. Roast until an instant-read thermometer inserted into the center of the pork (but not into the peaches) registers 160°F for medium, about 40-45 minutes. Transfer to a cutting board; let stand 10 minutes before cutting into 12 slices.
Chef
