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For your next grilled meal, serve this grilled roast with peach sauce.

Peachy Smoked Pork Roast

2 pound boneless pork loin roast
1 tablespoon salt
1/2 teaspoon ground pepper
1 teaspoon ground ginger
2 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 cup brown sugar, firmly
3 tablespoons chili sauce
1 (29-ounce) can peach slices in heavy syrup, undrained

1. In blender, combine salt, pepper, ginger, oil, vinegar, brown sugar, chili sauce, and undrained peaches. Blend until smooth. Place pork loin in a heavy plastic bag, pour half of peach sauce over; refrigerate, covered, overnight. Refrigerate remaining peach sauce.
2. Prepare grill by arranging a drip pan surrounded by medium-hot coals (if using a gas grill, heat to medium temperature). Add hickory chips, dampened with water, to heat source.
3. Place pork on grill over drip pan. Baste often with marinade until internal temperature reaches 155 to 160 degrees F., about 60 minutes.
4. Let stand 10 minutes. Slice thinly and serve with reserved peach sauce, heated.

Makes 8 servings.

Nutrition Facts
Calories 183 calories
Protein 26 grams
Fat 7 grams
Sodium 111 milligrams
Cholesterol 66 milligrams

Recipe provided courtesy of Pork, The Other White Meat.