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Pork Loin Stuffed With Spiced Peaches

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  Peaches 2 , pitted and cut into 1/4-inch-thick slices
  Cinnamon 1⁄8 Teaspoon
  Ground ginger 1 Pinch
  Boneless center cut pork loin roast 1 1⁄2 Pound, trimmed
  Garlic 3 Clove (15 gm), minced
  Dried rosemary 1 Teaspoon
  Olive oil 2 Teaspoon
  Salt 1 Teaspoon
  Ground pepper 1⁄4 Teaspoon

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.

Recipe Summary

Main Dish

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