Glazed Pork Loin Roast with peach barbecue sauce

By seo53

Ingredients

• Sweat in 1 tablespoon olive oil; Add:
• 1/2 cup onion, diced
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups peach juice or nectar
• Stir in; Simmer:
• 1 cup frozen sliced peaches
• 1/2 cup peach preserves
• 1/4 cup ketchup
• 2 tablespoon apple cider vinegar
• 1 tablespoon honey
• 2 teaspoon fresh lime juice
• 1 cinnamon stick
• Grill and baste:
• 1 boneless pork loin roast, trimmed, seasoned with salt and pepper (2 lb.)

Details

Cooking time 105mins

Preparation

Step 1

Preheat grill when hot shut off 1 burner to create indirect heat:
Sweat onion, garlic, ginger, and pepper flakes in oil in a saucepan over
medium-low heat until soft, about 5 minutes. Add nectar, increase heat
to medium-high, and simmer until reduced to 1 cup, about l0 minutes.
Stir in remaining ingredients (except pork loin), reduce heat to
medium, and simmer until sauce has thickened slightly, 10 minutes; discard
cinnamon stick. Reserve 1/2 cup sauce for basting the roast during cooking, then transfer remaining sauce to a bowl, cool, and cover with plastic wrap. (Store up to 1 week in the refrigerator.)
Grill pork loin first over direct heat to sear top side, about 5 minutes.
Baste with 1/2 cup reserved sauce, then transfer to indirect heat (where burner is shut off). Roast, turning to baste every 10 minutes, until an instant-read thermometer inserted in the center registers 155, 45 minutes to 1 hour. Remove from grill, let rest 5 minutes, then cut into 1/2"-thick slices. Serve with remaining sauce.