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Jamie Oliver's Pork with Peaches

  • Yield: 12 1x


When it is too hot for the oven, we will use pork chops and cook them on the stove.

Nutritional information does not include roasted vegetables


  • 3 1/2 lb pork loin or tenderloin
  • 1 bunch fresh thyme (leaves picked)
  • 7 oz butter
  • 2 cans peaches (or 8 fresh peaches, peeled and sliced)
  • to taste salt
  • to taste pepper
  • favorite roasting veggies


  1. Preheat oven to 425 degrees.
  2. Score the pork about 1/2 in apart through the fat.
  3. Turn over the roast and slice a pocket into the side by going about 3" horizontally into the meat.Be careful not to cut all the way through the roast
  4. Smoosh up your butter & chopped thyme with salt and pepper and smear this mixture inside the pocket you just made.
  5. Push the peaches into the pocket and pack the rest of the butter mixture on top.
  6. Snuggly tie up the roast with twine to keep pocket closed.
  7. Salt & pepper the outside of the roast and cover with any peaches that wouldn't fit inside the roast.
  8. Add other roasting veggies of choice
  9. Cook for about 45 minutes to an hour or until the pork is done (145 degrees internal temp).
  10. Take it out of the oven and transfer to a plate to let rest about 10 minutes before slicing.



  • Category: Main Dish


  • Serving Size: 4 1/2 oz
  • Calories: 434
  • Fat: 29.2 g
  • Carbohydrates: 9.93 g
  • Protein: 34.62 g
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