- 10
Ingredients
- 10 to 12 fresh peaches, unpeeled
- 1/4 cup lemon juice
- 1/4 cup soy sauce, reduced sodium
- 1/3 cup honey
- 1 clove garlic, finely minced
- 1/8 teaspoon ginger
- 1/8 teaspoon pepper
- 4 to 6 pound pork loin roast
Preparation
Step 1
Cut 5 peaches in half and remove pits. Process in blender or food processor to make 2 cups of
puree. Blend 1 cup of the puree with 1 tablespoon of lemon juice; cover and refrigerate.
Combine the remaining peach puree with the remaining lemon juice, the soy sauce,
honey, minced garlic, ginger, and pepper. Pour over meat and marinate for in a glass or other
non-reactive container or large sealed plastic food storage bag in the refrigerator for 3 to 6 hours, turning occasionally. Drain marinade into a saucepan; refrigerate.
Cook the pork on a rotisserie over low coals for about 3 hours or until about 160° on an instant read thermometer stuck into the thickest part of the meat (not touching bone).
Bring the reserved marinade to a full rolling boil; use it to baste the pork during the last hour of cooking time.
Cut the remaining peaches in half and remove pits. About 30 to
40 minutes before the roast is done, place the peach halves on a double
thickness of foil under the roast. Brush with marinade and serve as a
garnish surrounding the roast. Combine the refrigerated peach mixture and
the remaining marinade; bring to a rolling boil. Serve with the roast.
Serves 10 to 12.
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Pork Loin With Peppers
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Roast Pork Loin With Applesauce
Barbecued Pork Loin
Pork Loin with Apples
Orange Glazed Pork Roast
Apricot Glazed Pork Loin
Barbecued Pork Loin
Pork Roast Recipes
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Pork Tenderloin Recipes
Crockpot Pork Roasts
Slow Cooker Recipes | Casseroles | Main Recipe Index
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