Marinate the pork ahead of time for a
deep, rich flavor.
- 1/4 cup soy sauce
- 3 tablespoons sherry
- 1 large clove of garlic, minced
- 1 teaspoon dry mustard
- 1/2 teaspoon cinnamon
- 1/2 teaspoon thyme
- 1 (3 to 4-pound) center cut pork loin roast
- 2/3 cup pureed Georgia peaches
- 1/4 cup chili sauce or ketchup
- 1 cup water, divided
- Fresh, sliced peaches for garnish
In small bowl, combine first six ingredients.
Marinate pork 2 – 3 hours or overnight
in refrigerator. Reserve
marinade for later use. Preheat oven
to 325° F. Roast pork for about 30
minutes per pound or until meat thermometer
reaches at least 160° F.
Meanwhile, in small saucepan combine reserved
marinade, peach puree, chili sauce and 1/2
cup water; boil then reduce to simmer. Baste
pork during last 20 minutes of cooking.
After pork is cooked, add remaining 1/2 cup water
to oven pan and scrape up pan juices. Add
pan juices to sauce and heat thoroughly. Serve
roast with sauce and garnish with fresh peach
slices.
Makes 9 servings or about 3 servings per pound.
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