Thanks to California Stone Fruit you can now enjoy nectarines and peaches all year round. This tasty pork roast is great for the cooler evenings and a dish that the whole family will love. Taste a hint of summer with this flavoursome stone fruit salsa.
Remove the pork from the fridge 1 hour before cooking to allow it to get to room temperature. Pat dry the pork. Score the skin at 1 cm intervals.
Preheat an oven to 220 degrees celsius.
In a deep dish baking tray or casserole dish place the garlic, onion and nectarine wedges in the center creating an even layer. Place the thyme over top.
Place pork, skin side up over the nectarine mix, ensuring the meat encloses the ingredients. Drizzle with oil and rub salt and pepper into the skin.
Cook for 30 minutes or until the skin is golden brown.
Reduce the heat to 160 degrees celsius. Remove pork from the oven. Carefully pour the stock into the dish without touching the skin. Place bay leaves into the liquid. Return to the oven continuing to cook, allowing 45–60 minutes per kilo.
Remove from the oven. Cover with foil and allow to rest for 15–25 minutes.
Tip: If parts of the pork roast start burning you can cover these areas with tin foil to get an evenly cooked crackling.
Heat a grill pan to a high heat. Place the nectarines onto the grill cut side down. Cook for 2–3 minutes until charred. Roughly chop the nectarines.
Toss nectarines pieces with all remaining ingredients, excluding the balsamic vinegar. Pour into a serving bowl or platter.
Drizzle balsamic vinegar over the top and sprinkle over Italian parsley leaves.
Serve with roasted pork.