Spicy cumin and sweet peaches makes this roast pork taste sensational.
- 2 tablespoons sea salt flakes
- 1 tablespoon mustard powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1kg rack of pork, French trimmed
- 80ml (1/3 cup) olive oil
- 4 medium (about 160g each) just-ripe yellow slipstone peaches
- 80g baby spinach leaves
- 1 1/2 tablespoons white balsamic vinegar
- 1 tablespoon Dijon mustard
- Preheat oven to 220°C. Place the salt, mustard, cumin and coriander in a small bowl and use the back of a spoon to gently press until crushed and well combined. Place the pork on a plate. Use your hands to rub the cumin-salt mixture all over the pork to evenly coat. Place in a roasting pan and drizzle with 1 tablespoon of the oil. Roast in preheated oven for 20 minutes.
- Remove pork from oven. Reduce oven temperature to 200°C. Add the peaches to the roasting pan and drizzle with 1 tablespoon of the remaining oil and any pan juices. Roast for a further 25 minutes for medium or until the pork is cooked to your liking, the skin is crisp, and the peaches are tender but still hold their shape. Remove from oven. Cover with foil and set aside for 5 minutes to rest.
- Meanwhile, place the baby spinach in a large bowl. Combine the remaining oil, vinegar and mustard in a small bowl. Drizzle over the baby spinach and gently toss to combine.
- Place the baby spinach on a large serving plater. Top with the roast pork and peaches, and serve immediately.