5 tbsp good-quality maple syrup
About 75g dried peach halves (or use dried pear or apricot halves)
1 outdoor-reared pork tenderloin, or trimmed piece of loin fillet (about 400g)
A sprig of thyme, leaves only, chopped
8-10 thin rindless rashers of unsmoked streaky bacon
1 tbsp olive, rapeseed or sunflower oil
100ml white wine
3 ripe peaches, halved, stoned and cut into wedges
Sea salt and freshly ground black pepper
In a bowl, mix three tablespoons of the maple syrup with 150ml of boiling water. Add the dried peaches and leave to soak for at least a few hours, ideally overnight. Drain, saving the liquid, and cut into chunky pieces.
Lay the pork on a board and use a very sharp knife to “butterfly” it: slice it lengthways, but not right through, so you can open it out like a book, to give a reasonably flat piece of meat. Sprinkle with salt and pepper and lay the soaked dried peaches and thyme down the middle. Fold the meat back together to enclose them in a parcel.
Place a large piece of cling film on a work surface. Lay the bacon slices widthways on it, overlapping them very slightly to form a sheet. Put the stuffed pork loin at one side of the bacon and roll it up in the bacon as snugly as you can. It shouldn’t be necessary to tie it, but you can do so. Wrap the roll tightly in the cling film and refrigerate for 30 minutes. Preheat the oven to 180C/350F/gas 4 and put in a roasting tray to heat up.
Heat the oil in a large frying pan over a medium-high heat. Remove the cling film then add the bacon-wrapped pork to the pan and brown well on all sides. Transfer to the hot roasting tray.
Pour the reserved soaking liquid and wine into the hot frying pan, scraping with a spatula to deglaze it and simmer for a minute. Put the fresh peaches around the pork, pour the hot liquid from the pan over them and place in the oven. Cook for 20-30 minutes, until the pork is cooked through.
Transfer the pork to a warm plate and cover with foil. Tip the roasted peaches and cooking juices into a sieve over a clean pan and press through. Add the remaining two tablespoons maple syrup to this sauce. Simmer for a few minutes to reduce and thicken slightly. Add any juices from the resting pork, then taste and add salt and pepper as needed.
Slice the pork thickly and serve with the sauce spooned over. Roasted new potatoes and wilted spinach are ideal accompaniments.