Sticky roasted pork loin with pickled peaches

This rosemary and mustard-glazed pork loin is a winner for long summer nights. For a flavour explosion, serve alongside our delicious pickled peaches - you're sure to impress with this brew up your sleeve!

By Sophie Gray
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


  • 500 g pork loin
  • 3 tbsp brown sugar
  • 1 tbsp wholegrain mustard
  • 1/2 tsp rosemary, finely chopped
  • 2 tbsp cider vinegar
  • 1 1/2 tbsp oil
Pickled peaches
  • 1 1/4 cups cider vinegar
  • 1/4 cup honey
  • 1/4 cup sugar
  • 1 stick cinnamon
  • 1/4 tsp nutmeg
  • 4 whole cloves
  • 1 cm ginger, peeled, sliced
  • 3 ripe firm peaches, washed, halved, sliced


  • 1
    Preheat oven to 250°C. Pat pork dry with paper towels. In a small bowl combine the brown sugar, mustard, rosemary, vinegar and oil.
  • 2
    Place pork in the centre of a roasting pan and drizzle with half the glaze. Roast for 25-30 minutes, drizzling with remaining glaze halfway through cooking.
  • 3
    Meanwhile, make the Pickled peaches (see below).
  • 4
    When meat is cooked (pork should be at least 62°C on a meat thermometer), move to a carving board. Tent with foil to rest for 5 minutes before slicing.
  • 5
    Serve pork with Pickled peaches.
Pickled peaches
  • 6
    In a saucepan over medium heat, combine the vinegar, honey, sugar and spices. Heat for 2-3 minutes or until the sugar dissolves. Add peaches and simmer for 2 minutes. Put the ginger in the bottom of a 1 litre preserving jar, then fill with the peaches. Pour the liquid over the peaches. Seal with a lid and place in the refrigerator. Can be eaten immediately, but peaches improve after 2 weeks.


Try pickled peaches on a cheese board, with barbecued meat or cold ham, or instead of a chutney. You could use pork fillet in this recipe.