Peachy Smoked Pork Roast
For your next grilled meal, serve this terrific pork loin roast with peach sauce.
2 pound boneless pork loin roast
1 tablespoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground ginger
2 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 cup brown sugar, firmly packed
3 tablespoons chili sauce
1 (29-ounce) can peach slices in heavy syrup, undrained
- 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.
- 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.
- Place pork on grill over drip pan. Baste often with marinade until internal temperature reaches 155°F to 160°F (approximately 65°C to 70°C), about 60 minutes.
- Let stand 10 minutes. Slice thinly and serve with reserved peach sauce, heated.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories 183 calories Protein 26 grams Fat 7 grams Sodium 111 milligrams Cholesterol 66 milligrams.
Recipe provided courtesy of National Pork Board.