Pork fillet with peach stuffing
This fruity stuffing adds a taste of summer to a simple pork fillet. You could also use ripe apricots, plums and nectarines.
- Preheat the oven to 180C and line a shallow roasting dish with baking paper.
- Trim the pork fillets of any fat or sinew and make a long cut down the centre of each fillet to make a cavity for the stuffing.
- Heat the butter in a frying pan and saute the onion, garlic and ginger for 3-4 minutes over a low heat until softened and lightly coloured.
- Add the two diced peaches and the fresh thyme leaves, and cook for a further 2 minutes.
- Remove from the heat and stir in breadcrumbs to make a stuffing. Season well.
- Spoon the stuffing mixture into the pork cavities. Secure with string in several places to shape into a neat log.
- Place the stuffed fillets on the lined tray and arrange the peach halves around them.
- Mix the brown sugar with the wine, and spoon over the peaches and fillets.
- Roast for 20-30 minutes, depending on the size and thickness of the fillets.
- When pierced with a skewer in the thickest part of the meat, the juices should be just pink and the peach quarters should be golden and soft.
- Remove from the oven and loosely cover the fillets with foil to rest for 5-8 minutes before slicing.
- Serve the pork slices with the caramelised peaches and new potatoes with summer greens.