Make the Most of Your Fruit: Roast Loin of Pork with Summer Peach Gastrique

During summer, it can seem like a sacrilege not to eat as many fresh fruit and veggies as possible, especially when you’ve grown them yourself. For the past few weeks we’ve been sharing some dessert recipes to help you use up some of that delicious fruit from your tree gifts.

Although we’re big fans of dessert, we realise that none of us can live on dessert alone, so here’s one of our favourite peach recipes to transform your entrée into something truly special. This peach gastrique is a delicious, tangy sauce that will compliment good quality pork or a firm-fleshed fillet of white fish.

What You’ll Need


For the pork

  • 2tbsp olive oil
  • 500g pork loin
  • sea salt

For the gastrique

  • 1 shallot, finely diced
  • 2tbsp unsalted butter
  • 2tbsp sugar
  • 2 cups peaches, peeled and diced
  • 3tbsp cognac or brandy
  • 3tbsp white wine vinegar
  • salt



1. Season the pork loin liberally, set aside and allow to come to room temperature.

2. Preheat the oven to 180 degrees Celsius and heat the olive oil in a heavy bottomed, oven-proof pan.

3. Add the loin to the pan and brown evenly on all sides before roasting in the oven for about an hour.

4. Remove from the oven, cover with foil and allow to rest while preparing the gastrique.

5. Melt the butter in a saucepan over a medium heat, add the shallots and cook until they are translucent.

6. Add remaining ingredients to the pan and bring to the boil.

7. Once the sauce is boiling, reduce the heat and simmer for about 15 minutes until the peaches are tender.

8. Puree the gastrique using either a hand blender or pouring the contents of the saucepan into a traditional blender.

9. Serve drizzled over the carved pork and serve with a side of seasonal vegetables