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Side of pork with a peach crust
35 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 515
  • Fat about 23g
  • Carbohydrates about 25g
  • Protein about 49g
This is needed
This is needed for 4 people
Peach crust
  • 500 g peaches, sliced
  • 50 g breadcrumbs
  • 30 g butter
  • 1 garlic clove, pressed
  • 1 tbsp thyme leaf
  • 0.25 tsp salt
  • 1 kg pork loin on the bone
  • 0.5 tsp salt
  • 2 tomato, cut into segments
  • 2 tbsp olive oil
  • 0.5 tbsp ground cane sugar
  • a little pepper
  • sea salt to taste
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And that's how it's done
And that's how it's done
Peach crust
Puree 1/4 of the peaches, stir in the breadcrumbs, butter, garlic, thyme and salt and set aside the remaining peach slices.
Season the meat with salt. Divide the crust over the top of the meat, press down.
for approx. 20 mins. in the centre of an oven preheated to 240°C. Turn the oven down to 180°C.
Mix together the reserved peach slices, tomatoes and oil, season, arrange on the oven tray alongside the meat and finish cooking for approx. 20 mins. Remove and leave to rest for approx. 10 mins. Sprinkle with Fleur de Sel.