Jamie Oliver's Pork and Peaches (a must try!)

I found this recipe from my copy of Jamie Oliver's early cook books - I think it was The Return of the Naked Chef. It was an 'oh wow' moment for my taste buds. I had never tasted roast pork, peaches, garlic, butter and thymes together, but it was heavenly. I've successfully roasted the crackling here, tI think he key is the flat position of the skin on the meat. I have tried using other types of pork meat for roasting and it gets trickier when the skin doesn't lay flat on the meat - turning the meat side to side while roasting is necessary. I don't measure my seasoning so feel free to be your own judge on how much you should use. This recipe is definitely worth a try with only a few ingredient that tastes divine together. Thank you Jamie!

Ingredients

For the roast pork

Approximately 1 kg of Pork Loin Rack Roast 

A can of peaches (drained)

A bunch of fresh thyme
Garlic - minced
Olive oil

Salt
Butter (room temperature)

Cooking string

For the side dishes

Potatoes (for roasting) - cut for roasting in even size (no need to peel)
Thyme (leaves only - discard the sticks)
Olive oil
Salt

Broccoli - cut to florets
Water
Garlic - minced
Butter

Cooking method

Heat the oven to 220°c on grill. 

In a bowl, combine a knob of butter, garlic and thyme. 

Get a roasting tray. Put the meat in the middle of the tray. Score the skin halfway deep into the meat, do this evenly and the incision should be about 1 cm apart. Insert some peaches, garlic, butter and thyme mix into the pockets ensuring that none of the content spills out on top. Tie the pork with string to keep the meat from falling apart. Dry the top of the skin with paper towel. Rub olive oil on the dry skin, and lather with generous amount of salt. Put in the oven to roast.

In another roasting tray, spread the potatoes on the tray, and mix with oil, salt and thyme. Insert into the oven with the pork on a different rack.

Roast the pork and potatoes for roughly one hour (1 kg meat = 1 hour). 

When it's close to one hour. Boil water in a pot. Boil the broccoli florets until cooked. Drain the cooked broccolis. On the same pot melt a knob of butter on medium heat, fry minced garlic until fragrant. Stir in the broccolis until well mixed and set aside.

Take out the pork and cut off the string, throw the string away of course. Carve the pork into desired pieces and serve it with potatoes and broccolis. Bon Appetite!