Pork Roast (from Jennifer's friend Wendy)

By KSmitherman

Ingredients

• 4 pd. pork roast ( I used pork tenderloin)
• 1 large can of peaches ( I used peach preserves)
• 1/3 cup ketchup
• 1/3 cup vinegar
• 2 tbs. soy sauce
• 1 tsp. garlic salt
• 2 tsp. ginger
• 1/2 cup brown sugar

Preparation

Step 1

Mix together all ingredients and pour over roast. Bake at 450 in preheated oven for 15 minutes. Reduce heat to 350 and bake an additional 2 hours.

I made this using peach preserves. I used around 1 cup.
I doubled the sauce ingredients from ketchup to ginger. I only used 1/2 cup brown sugar because of the sweetness of the preserves.
I put a little of this sauce into a glass 9x13 inch pan. The tenderloins come 2 to a pack. I put both of these into the pan and poured the rest of the sauce over them. I preheated the oven to 450. I cooked this for awhile and then turned the tenderloins midway and scooped some of the juice onto them. I continued to cook this at this temp until the digital themometer read 160. I have since heard that you can cook pork to 145 and it is ok. I think I will try 150. I do not want it pink. I think this would be great served with rice.
This made a lot of sauce, next time try with regular amounts of sauce ingredients and the 1 cup of peach preserves. I will post results next time I make this.