Be the first to 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:
Combine remaining peach puree with the remaining lemon juice, soy sauce,
honey, minced garlic, ginger, and pepper. Pour over meat and marinate for in a
non-reactive container or large sealed plastic bag in the refrigerator for
3 hours or more, turning occasionally. Drain and reserve marinade. Cook
meat on a spit over low coals for about 3 hours, basting often with
marinade. 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. Heat the refrigerated peach mixture with
the marinade to serve with the roast.
Serves 10 to 12.
More Pork Loin
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Roasted Pork Loin with Potatoes
Beer Braised Pork Loin
Barbecued Pork Loin
Pineapple Pork Loin
Pork Loin with Apples
Braised Pork Loin Recipe
Roast Pork Loin with Stuffing
Orange Glazed Pork Loin Roast
South Pacific Pork Loin Roast
Cherry Glazed Pork Loin
Pork Roast Recipes
Pulled Pork Recipes
Pork Tenderloin Recipes
Crockpot Pork Roasts
Slow Cooker Recipes | Casseroles | Main Recipe Index
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