Pork fillet & peaches with asparagus
Heat a large casserole pan, Cut the pork into 2cm thick slices, season with salt and pepper and place into the pan with the olive oil and cook for 10 minutes turning halfway through cooking time. Remove from the pan.
Wash the asparagus and place in a pot of water with a pinch of salt. Boil for 5 minutes or until tender.
Finely slice the garlic, put into the pan stirring regularly until golden. Drain the peaches, keeping the juice for later, and place into the pan, flat sides down. Cook for 1 minute then turn over, add in the pork, sprinkle on the cinnamon and add the remaining juice from the peaches. Cook for a further 3 minutes. Ensure the pork is cooked through before eating.
Place the pork and peaches on a plate along with the asparagus and serve.