Mix bread stuffing with the peaches, pierce the centre of each end of the pork loin with the handle of a wooden spoon to make space for the stuffing, stuff in both ends till filled.
Place onion, garlic, rosemary and carrots on roasting tray, place pork loin on top, brush with vegetable oil and season with salt and pepper.
Place in preheated oven at 220° for 15min, reduce temperature to 170 for 1 hour 15 minutes.
Remove pork from tray and remove excess fat, place on low heat add butter and flour cook and stir for 2 minutes, add red wine and chicken stock, season and strain.
Melt some butter in a saucepan, add the spring greens, heat through and season.
Carve pork and serve on the spring greens and gravy.
