PORK ROAST WITH GEORGIA PEACH SAUCE
"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 ground cinnamon
1/2 teaspoon thyme
1 (3 to 4-pound) center cut pork loin roast
2/3 cup pureed peaches
1/4 cup chili sauce or ketchup
1 cup water, divided use
Fresh, sliced peaches (for garnish)
In small bowl combine first 6 ingredients. Marinate pork 2-3 hours or overnight in refrigerator. Reserve marinade for later use.
Preheat oven to 325 degrees F.
Roast pork for about 30 minutes per pound or until meat thermometer reaches at least 160 degrees 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
Source: Recipe pamphlet: Enjoy Georgia Peaches, Georgia Peach Commission
"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 ground cinnamon
1/2 teaspoon thyme
1 (3 to 4-pound) center cut pork loin roast
2/3 cup pureed peaches
1/4 cup chili sauce or ketchup
1 cup water, divided use
Fresh, sliced peaches (for garnish)
In small bowl combine first 6 ingredients. Marinate pork 2-3 hours or overnight in refrigerator. Reserve marinade for later use.
Preheat oven to 325 degrees F.
Roast pork for about 30 minutes per pound or until meat thermometer reaches at least 160 degrees 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
Source: Recipe pamphlet: Enjoy Georgia Peaches, Georgia Peach Commission
MsgID: 3148283
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Harvest Time! Recipes Using Tree Fruit (...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Harvest Time! Recipes Using Tree Fruit (...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (4)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: Harvest Time! Recipes Using Tree Fruit (4) |
Betsy at Recipelink.com | |
2 | Recipe: Crunchy Apple Stir-Fry (with carrots and pea pods) |
Betsy at Recipelink.com | |
3 | Recipe: Apple-Cherry Fruit Spread (using dried cherries) (blender or food processor) |
Betsy at Recipelink.com | |
4 | Recipe: Easy Peach Fried Pies (using refrigerated biscuit dough) |
Betsy at Recipelink.com | |
5 | Recipe: Pork Roast with Georgia Peach Sauce |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Mustard Crusted Pork Roast (using crushed garlic croutons)
- Eighteen-Hour Pork Roast and Twelve-Hour Pork Roast (Suzanne Somers) for abigail PA
- Tequila Tenderloin (pork)
- South Carolina Barbecued Chops (indoor grill)
- Pork and Two Potato Bake (using pork tenderloin) (make ahead)
- New England Boiled Dinner for One (crock pot/crockette)
- Kielbasa (on stovetop)
- Spicy Pulled Pork (using Dr. Pepper, crock pot)
- Orange Glazed Pork Loin
- Pork Chop - Knockwurst Special
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute