Peach Stuffed Port

By golfrn9

Slice pitted peaqches 1/8 inch thick, and arrange in a single layer on parchment-lined baking sheets. Bake at 150 degrees for 30 minutes

Ingredients

• Peach Jam:
• 1 1/4 c. water
• 9 peaches, dried, or 6 oz store-bought dried peaches
• 1 boneless pork loin (2 1/2 lbs) trimmed
• Coarse salt and freshly ground pepper
• 1 pinch of ground cloves
• 1 tbsp all-purpose flour
• 1/2 c. Peach Jam (recipe follows)
• 1 tbsp light brown sugar
• 1 tbsp fresh lemon juice
• 3 1/2 lbs peaches (8 t 10) peeled, halved, pitted, and cut into chunks
• 1 1/4 lbs sugar (scant 3 cups)
• 1 tbsp plus 1 tsp fresh lemon juice
• Coarse salt

Preparation

Step 1

1. Preheat oven to 450 degrees. Bring 1 cup water to a boil in a small saucepan. Coarsely chop store-bought dried peaches if using. Add peaches to water; return to a boil. Remove from heat; let stand for 20 minutes. Remove peaches using a slotted spoon, and squeeze reserve liquid.

2. Meanwhile, butterfly pork loin: starting 3/4 inch from top of loin, make a horizontal cut into side, slicing through meat in short strokes and leaving about 1 inch intact at outer edge. Unfold meat (as if opening a book). Cut a vertical slit 3/4 inch deep at seam, and repeat to make a horizontal cut in the opposite direction. Pound to an even thickness with a meat mallet if needed.

3. Stir together a seasoning mixture of salt, pepper, and the cloves; sprinkle some over pork, leaving a 1 inch border on 1 short end. Roll up pork from short end to enclose filling. Tie together with kitchen twine to shape and hold in filling. Sprinkle with seasoning mixture; dust with flour. Place in a roasting pan, seam side down.

4. Bring reserved soaking liquid, the jam and sugar to a boil in a small saucepan. Reduce heat; simmer for 1 minute.

5. Roast pork for 20 minutes. Reduce oven temperature to 350 degrees, and roast until an instant-read thermometer inserted int the center reaches 138 degrees, about 25 minutes more. Brush with glaze and roast for 5 minutes more. Transfer pork to a platter; reserve juices in roasting pan. Let rest for 10 minutes. Brush with glaze again.

6. Pour accumulated pan juices into pot wiht glaze. Set roasting pan across 2 burners, and add remiain 1/4 cup water Cook over medium hight heat, scraping up brown bits from bottom of pan. Add liquid and bits to glaze, Bring to a boil. Reduce heat, and simmer sauce for 1 minute. Stir in lemon juice.

7. Untie pork; cut into 1 inch thick slices. Serve with sauce.

Peach Jam:

Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 tsp salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rised to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled. Can be refrigereated for up to 2 months.