Side of pork with a peach crust

Side of pork with a peach crust

Total: 1 hr 15 Min. | Active: 35 Min.
Nutritional value / people: 515 kcal
, Fat: 23 g
, Carbohydrate: 25 g
, Protein: 49 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Peach crust

500 g peaches, sliced
50 g breadcrumbs
30 g butter
1 garlic clove, pressed
1 tbsp thyme leaf
¼ tsp salt

Meat

1 kg pork loin on the bone
½ tsp salt

Roast

2 tomatoes, cut into segments
2 tbsp olive oil
½ tbsp ground cane sugar
a little pepper
sea salt to taste
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How it's done

Peach crust

Puree 1/4 of the peaches, stir in the breadcrumbs, butter, garlic, thyme and salt and set aside the remaining peach slices.

Meat

Season the meat with salt. Divide the crust over the top of the meat, press down.

Roast

for approx. 20 mins. in the centre of an oven preheated to 240°C. Turn the oven down to 180°C.

Mix together the reserved peach slices, tomatoes and oil, season, arrange on the oven tray alongside the meat and finish cooking for approx. 20 mins. Remove and leave to rest for approx. 10 mins. Sprinkle with Fleur de Sel.

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