Sticky roasted pork loin with pickled peaches

This rosemary and mustard-glazed pork loin is a winner for long summer nights. For a flavour explosion, serve alongside our delicious pickled peaches - you're sure to impress with this brew up your sleeve!
Sticky roasted pork loin with pickled peaches


Pickled peaches


1.Preheat oven to 250°C. Pat pork dry with paper towels. In a small bowl combine the brown sugar, mustard, rosemary, vinegar and oil.
2.Place pork in the centre of a roasting pan and drizzle with half the glaze. Roast for 25-30 minutes, drizzling with remaining glaze halfway through cooking.
3.Meanwhile, make the Pickled peaches (see below).
4.When meat is cooked (pork should be at least 62°C on a meat thermometer), move to a carving board. Tent with foil to rest for 5 minutes before slicing.
5.Serve pork with Pickled peaches.

Pickled peaches

6.In a saucepan over medium heat, combine the vinegar, honey, sugar and spices. Heat for 2-3 minutes or until the sugar dissolves. Add peaches and simmer for 2 minutes. Put the ginger in the bottom of a 1 litre preserving jar, then fill with the peaches. Pour the liquid over the peaches. Seal with a lid and place in the refrigerator. Can be eaten immediately, but peaches improve after 2 weeks.

Try pickled peaches on a cheese board, with barbecued meat or cold ham, or instead of a chutney. You could use pork fillet in this recipe.


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