In a large Dutch oven, heat olive oil over medium-heat until hot. Add garlic, rosemary, and sae and saute for 4 to 5 minutes., until herbs start to crisp. Add pork loin, laying it on top of the herbs, and cook for 5 minutes. Add wine to Dutch oven, using a wooden spoon to scrape any browned bits from the bottom. Cook for 1 to 2 minutes, until the scent of alcohol has disappeared.
Reduce heat to medium-low, season with salt and pepper to taste and partially cover with the lid. Cook for about an hour, turning meat and scraping the bottom of the pot every 12 to 20 minutes. IF sauce reduces too much, add warm water in small increments, 1/2 cup at a time. Remove pot from heat and place pork loin on a cutting board to rest for 30 minutes.
Slice the peaches. You can leave the skin on, it's up to you. In a bowl, toss them together with brown sugar and balsamic vinegar. Set aside to allow for flavors to come together.
Melt 3 tablespoons of unsalted butter and add peaches, sauteing until slightly caramelized. Then, stir in the chicken broth and add the rosemary and thyme sprigs, stirring to create a sauce that is slightly thick. Season with the salt and pepper to taste.
Turn off the heat. Then immediatly add the remaining butter to help the sauce thicken. Place the cooked pork back into the skillet and drizzle with the sauce and peaches.
Garnish with extra fresh herbs.
