Season the pork loin with salt and pepper. Colour in hot fat. Place in a casserole.
Cut the peaches into thick wedges.
Clean the carrots and cut into the desired shape.
Divide the carrots and the peach wedges around the pork loin. Add some branches of thyme and butter lumps. Season with salt and pepper.
Place the casserole in a preheated oven at 180 ° C and cook to the desired doneness.
Remove the meat, the carrots and the peach wedges from the casserole and keep warm.
Place the casserole on a fire. Add the chopped ginger and shallots. Fry. Deglaze with the beer. Reduce briefly and add the pork jus. Reduce. Season to taste and finish the sauce with a little butter. Sieve.
This recipe was created starting from the flavor profile of Westmalle Tripel. It fits perfectly with this beer. Serve with a Westmalle Tripel.