Recipe

Step 1: Preheat the oven to 450°F.

Step 2: Bring 1 cup of the water to a boil in a small saucepan. Coarsely chop the peaches, add them to the boiling water, and remove the pan from the heat. Let stand for 20 minutes. Using a slotted spoon, remove the peaches from the liquid, pressing against them to release the excess liquid back into the pan. Reserve the peaches and the liquid separately.

Step 3: Trim the excess fat and silver skin from the loin, or ask your butcher to do this for you. Cut the pork loin into a 3/4″-thick flat rectangle. Using a sharp knife and starting at one long side, make a lengthwise cut through the side of the loin to cut it open like a jelly roll, unrolling the meat until it is flat. If needed, pound the meat with a meat mallet to an even thickness, then lay it flat on the work surface.

Step 4: Lightly season the top surface of the meat with salt, pepper and 1 pinch of the cloves. Spread the drained peaches evenly over the seasonings, leaving a 1″ border on both short ends of the meat. Starting at a short end, roll up the meat (like a jelly roll) to enclose the filling. Tie the rolled meat with kitchen twine, encircling the meat every inch or so to ensure the roll holds it shape and the peach filling stays securely inside. Place the tied roll, seam side down, in a roasting pan. (You do not need to use a meat rack.) In a small bowl, stir together the flour, the remaining pinch of cloves, and some salt and pepper. Sprinkle the top of the rolled pork with the flour mixture.

Step 5: Place the pork in the oven and roast for 20 minutes. Lower the oven temperature to 350°F and continue to roast for about 25 minutes longer, until an instant-read thermometer inserted into the centre of the roast registers 138°F.

Step 6: While the meat is in the oven, add the jam and sugar to the soaking liquid remaining in the saucepan and bring to boil over medium-low heat, stirring to dissolve the sugar. Lower the heat to a simmer and cook, stirring occasionally, until the mixture is reduced to a slightly thick glaze.

Step 7: When the meat registers 138°F (or after the 25 minutes), remove the roast from the oven and brush it with some of the glaze. Return the roast to the oven and continue to roast for 5 more minutes. The meat is done when the thermometer inserted into the centre of the roast registers 145°F. If you don’t have a meat thermometer, the meat should be golden on top, firm to the touch, and should not release pink juices when pierced with a knife.

Step 8: Remove the roast from the oven, transfer to a cutting board and reserve the juices in the pan. Tent the roast with aluminum foil and let rest for 10 minutes, then brush with the glaze again.

Step 9: Make the sauce while the roast rests. Place the roasting pan over medium-high heat, add the remaining 1/4 cup water, bring to a simmer, and scrape the pan bottom to loosen the browned bits. Strain the contents of the pan through a fine-mesh sieve and add to the glaze remaining in the saucepan. Bring the sauce to a boil and simmer for 1 minute. Stir in the lemon juice.

Step 10: Snip the twine on the pork roast, cut the roast into 1″-thick slices, and arrange on a warmed platter or individual plates. Serve with the sauce either on the side or spooned over the top.

See more recipes from Marcy, Nikiko and David Mas Masumoto.

Reprinted with permission from Marcy, Nikiko and David Mas Masumoto’s The Perfect Peach (2013 Ten Speed Press).