for 4 person

Peach crust

500 g	peaches, cut into wedges
50 g	breadcrumbs
30 g	butter
1	garlic clove, squeezed
1 tbsp	thyme leaf
¼ tsp	salt

Meat

1 kg	pork loin on the bone
½ tsp	salt

Roast

2	tomatoes, cut into wedges
2 tbsp	olive oil
½ tbsp	ground cane sugar
a little	pepper
	sea salt, to taste

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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