(Martha Stewart Living, July 2010)
1 1/4 c. water
3 oz. Masumoto dried peach slices or 6 oz. store-bought dried peaches
1 boneless pork loin (about 2 1/2 lbs.), trimmed
Coarse salt and freshly ground pepper
1 pinch ground cloves
1 T. all purpose flour
1/2 c. peach jam
2 T. light brown sugar
1 T. fresh lemon juice
Preheat oven to 450 F. Bring 1 cup water to a boil in a small saucepan. Coarsely chop dried peaches and add to water. Remove from heat; let stand for 20 minutes. Remove peaches using slotted spoon and squeeze reserved liquid. (Keep the liquid.)
Butterfly the pork loin by cutting it into a 3/4-1 inch thick flat piece of meat (you can do this by cutting down the middle and filleting it on both sides, or by cutting it open like a jelly roll, unrolling the meat until it is flat.) Pound meat with a mallet to an even thickness, if needed, and lay flat.
Stir together seasoning of salt, pepper and cloves. sprinkle some over pork. Spread drained peaches over seasoned pork, leaving a 1 inch border on one short end of the meat. Roll up the pork (like a jelly roll) from the short end to enclose the filling. Tie together with kitchen twine to shape and hold the roll with the peach filling. Sprinkle with remaining seasoning mixture and flour. Place in roasting pan, seam side down.
Bring reserved soaking liquid, jam and sugar to a boil in a small saucepan. Reduce heat and simmer until slightly thick glaze.
Meanwhile, roast pork for 20 minutes, then reduce oven temperature to 350 F and roast until meat thermometer inserted in middle of roast reads 138 F, about 25 minutes more. Brush with glaze and roast for 5 more minutes. Transfer pork to a platter, reserve juices in roasting pan. Let meat rest for 10 minutes and brush with glaze again.
Pour accumulated pan juices in with the remaining glaze. You may loosen roasting pan scrapings by adding 1/4 c. water and cooking it over a medium-high burner on the stove, scraping to loosen the brown bits from the bottom of the pan. Add the liquid and bits to the glaze, bring to boil, and simmer sauce for 1 minute. Stir in lemon juice.
Untie pork. Cut into 1 inch thick slices. Serve with sauce. Serves 6-8.