Pork Loin Stuffed With Spiced Peaches
|Peaches||2 , pitted and cut into 1/4-inch-thick slices|
|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|
|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.