Peachy Pork Loin
ingredients / Yields: 10 - 12 servings
  • 10 to 12 fresh GA 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
  1. Cut 5 peaches in half and remove pits. Blend to make 2 cups of puree. Mix 1 cup of the puree with 1 tablespoon of lemon juice. Refrigerate.
  2. Combine remaining peach puree with the remaining lemon juice, soy sauce, honey, minced garlic, ginger, and pepper. Pour over meat and marinate 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.

Leave a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>


2 years ago 0 0 1770

Peachy Pork Loin