Method

• Preheat oven to 180C
• Briefly marinate the pork in the 20ml olive oil, pinch of salt, a good crack of pepper and the lemon zest
• Seal off the pork in a pan on high heat until golden brown on the outside
• Turn and continue cooking for 2 minutes
• Let rest for a few minutes
• Wrap pancetta around each piece of pork, with the seam on the base and arrange on a greased oven tray
• Roast for 10 to 12 minutes
• Sauté the peaches on a medium heat in 10ml of olive oil until caramelised
• Once the peaches start to colour, add your mustard, chopped thyme and cook for one minute
• Deglaze with red wine vinegar and water, then purée in a blender with a pinch of salt and pepper
• Take fennel, add lemon juice, a glug of oil, and a pinch of salt
• Toss
• Allow the pork to rest, then slice into medallions
• Serve with the peach sauce and fennel