Directions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Place the pork loin skin-side down on a cutting board. Using a sharp knife, score the fat in a crosshatch pattern, making cuts about ½ inch apart. Flip the pork over so the skin faces up. Create a pocket for stuffing by making a deep angled cut toward the center of the loin, about 3 inches deep. Starting slightly in from the edge, carefully slice horizontally along the length of the loin, stopping just before you reach the far end, creating a pocket for the filling without allowing it to fall through.

3. 3

   Finely chop half of the fresh thyme leaves and mince 1 garlic clove. Mix the chopped thyme and garlic with the butter, 1 can of drained peaches, and a generous pinch of salt and pepper until well combined. Spoon this mixture into the pocket you created in the pork, then press the meat back into shape. Arrange the pancetta or Parma ham slices over the pork, covering all sides except the skin. Secure the pork firmly with kitchen twine, tying it at 2-inch intervals.

4. 4

   Place the wrapped pork skin-side up in a roasting pan. Scatter the remaining peaches, remaining whole garlic cloves, and remaining thyme sprigs around the pork. Pour half of the white wine into the pan. Roast for approximately 1 hour, until the pork skin is deeply golden and crispy and the internal temperature reaches 145°F at the thickest part.

5. 5

   Transfer the roasted pork and peaches to a resting plate and let sit for 15 minutes before slicing. While the pork rests, carefully pour off most of the fat from the roasting pan, leaving the flavorful browned bits. Place the pan over high heat on the stovetop. Crush the soft roasted garlic cloves and add them to the pan, then sprinkle the flour over the top and stir constantly for 1 minute to cook out the raw flour taste. Add the remaining white wine and the water or stock, stirring to deglaze the pan and break up any stuck-on bits. Simmer for 3 to 4 minutes until the sauce reduces slightly and thickens. Strain the sauce through a fine-mesh sieve and stir in any juices that have accumulated from the rested pork. Taste and adjust seasoning with salt and pepper as needed. Slice the pork and serve with the warm sauce drizzled over top.