Peachy Pork Loin
- Ready In:
- 6hrs
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 5 lbs center-cut pork loin roast or 5 lbs pork tenderloin
- 1 teaspoon thyme
- 1⁄2 cup soy sauce
- 1 1⁄3 cups peach preserves
- 6 tablespoons sherry wine (not cooking sherry)
- 1⁄2 cup chili sauce
- 2 large garlic cloves, crushed
- 1 1⁄2 cups water
- 1 teaspoon ground cinnamon
directions
- Marinate pork in sauce made from soy sauce, sherry, garlic, cinnamon and thyme for minimum 4 hours (overnight is best), turning several times.
- Line the bottom of a roaster pan with tin foil and spray the rack with non-stick spray.
- Place the pork on the rack (save the marinade!) and roast at 325 for 30 minutes per pound.
- While the pork is cooking, prepare the sauce. Combine the reserved marinade, peach preserves, chili sauce, and 1 C of water. Bring to a boil, stirring constantly. Watch it closely because it can easily boil over.
- Remove the pork and slice into servings. Add the remaining 1/2 C of water to the pan drippings and add all to the marinade mixture.
- Place pork slices in a 13x9 pan. Pour the sauce over the roast slices. Cover and bake for at least 30 minutes at 325.
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RECIPE SUBMITTED BY
The first meal I cooked for my family was done to earn the Girl Scout Cooking Badge many years ago. I've always loved being in the kitchen, indoors or outdoors. I've started camping and hiking frequently with our Scout troops, so outdoor cooking is a new skill I'm working on.