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1
Preheat the oven to 425 degrees F.
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2
Score the skin of the pork through the fat, the incisions should be about 1 centimeter apart.
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3
Turn over.
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4
Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches deep in the center of the streaky part of the loin, working away from the eye meat.
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5
Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out.
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6
Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 can of peaches, and a good pinch of salt and pepper.
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7
Push the butter mixture into the pocket and pat back into shape.
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8
Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string.
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9
Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine.
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10
Roast for around 1 hour until the skin is crisp and golden.
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11
When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes while you finish the sauce.
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12
To do this, remove most of the fat from the roasting pan, then place the pan over a high heat.
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13
Squash the cooked garlic into the pan and add 1 tablespoon of flour.
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14
Stir and add the rest of the wine with 6 ounces of water or stock.
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15
Simmer and leave to reduce for a few minutes.
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16
Strain and add any extra juices from the rested pork.
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17
Check the seasoning and consistency and serve drizzled over the sliced pork.
