Roast pork with peach stuffing

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Place peaches and 1 cup (250ml) cold water in a small saucepan over medium heat and bring to the boil. Reduce heat and simmer, covered, for 10 minutes. Drain.
2. Arrange prosciutto, slightly overlapping slices, on a flat surface. Sprinkle prosciutto with rosemary and two-thirds of the garlic and season with salt and pepper. Spread peach mixture down centre of prosciutto and top with pork, top side down. Fold prosciutto to enclose pork. Tie with kitchen string at 5cm intervals.
3. Place pork in a flameproof baking dish and surround with sweet potato. Lightly spray pork and potato with oil. Bake for 1 hour or until pork is cooked through and wedges are golden and tender.
4. Meanwhile, boil, steam or microwave asparagus, broccoli, beans and sugar snaps until just tender. Drain. Heat oil in a medium saucepan over medium heat for 30 seconds. Add remaining garlic and cook, stirring, for 20 seconds. Add asparagus mixture and season with salt and freshly ground black pepper. Toss for 1 minute. Cover to keep warm.
5. Transfer pork and sweet potato to a serving platter and cover to keep warm. Place baking dish with remaining juices over medium heat. Add apple juice and bring to the boil. Whisk cornflour and stock in a medium jug. Add cornflour mixture to pan and cook, stirring, for 2–3 minutes or until sauce boils and is slightly thickened. Thickly slice pork and drizzle with sauce. Serve with wedges and vegetables.