2tsp Fennel Seeds, toasted
½ tsp Allspice
1Tbls Olive Oil
2Tbls Maple Syrup
½ cup Dry White Wine
2 cups Chicken Stock
Rocket, Pine Nut and Feta Stuffing
1 ½ Tbls Olive Oil
1 Onion, finely chopped
2 cloves Garlic, crushed
1Tbls chopped fresh Thyme
Finely grated rind of 1 Lemon
75g Pine Nuts
100g fresh white Breadcrumbs
1 Egg, lightly beaten
100g Feta, diced
Preheat oven to 220°C. Place the pork flat, skin side up, on a chopping board. Using a sharp knife, score the skin widthways at 1cm intervals, cutting deeply almost to the fat layer. Turn the pork over. Holding the knife horizontally, make a 5cm-deep cut under the eye of the meat, just above the fat, to create a cavity for the stuffing.
For the stuffing, cut thick stalks from the rocket and chop finely. Coarsely chop leaves and reserve separately. Heat oil in a frying pan over low heat, add rocket stalks, onion, garlic, thyme and lemon rind and cook, stirring, for 5 minutes or until soft. Add pine nuts and cook for a further 5 minutes. Stir in the rocket leaves and cook for 1 minute or until just wilted. Transfer mixture to a bowl. Stir in the breadcrumbs and then season to taste with salt and pepper. Leave to cool, then stir in the egg and feta.
Season the pork with salt and coarsely ground pepper. Pack stuffing into prepared cavity. Roll pork up to enclose stuffing and tie meat at 5cm intervals with butchers twine (string) to secure. (See photo 1 above).
Place the roast into a large, heavy-based roasting pan. Combine fennel seeds, allspice and oil in a small bowl. Season to taste and then rub over the pork roast. (See photo 2 above)
Roast for 30 minutes, then reduce the heat to 190°C and roast for a further 30 -40 minutes.
Cut peaches in half and remove stones. Place peaches in the pan around the pork and drizzle with maple syrup. Return to the oven for a further 15 minutes or until the pork is cooked through. Remove the pork from the pan. Wrap loosely in foil and set aside to rest for 15 minutes. Depending on the ripeness of the peaches, it may be necessary to return them to the oven for a further 5-10 minutes or until tender. Remove peaches from the pan and cover and keep warm.
Place roasting pan on the stovetop over medium heat. Add wine and stir to remove cooked pieces from base of pan then boil until reduced by half. Add stock and boil until reduced by half. Strain gravy through a fine sieve into a jug.
Serve pork sliced with peaches and gravy.