Roast Pork Loin With Peach Glaze

Submitted by ratherbeswimmin

"Southern Living"

 

• Ready In: 1hr 55mins
• Ingredients: 22
• Serves: 8

ingredients

• 1 (4 lb) boneless pork loin roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 cup peach preserves

• Chunky Peach Chutney

• 2 medium sweet onions, chopped
• 2 tablespoons finely chopped fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 4 lbs peaches, cut into chunks (do not peel)
• 2 granny smith apples, chopped
• 2 cups white wine vinegar
• 1 cup pitted dried cherries
• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 1⁄2 cup dried sweetened cranberries
• 1⁄4 cup fresh lime juice
• 2 tablespoons brandy
• 1 teaspoon salt
• 3⁄4 cup chopped toasted pecans

• Garnish

• sliced fresh peach
• fresh rosemary sprig

directions

1. Rub roast on all sides with 1 tablespoons olive oil; sprinkle evenly with salt and pepper.
2. Place roast on a rack in a foil-lined broiler pan.
3. Bake in a preheated 450° oven for 45 minutes.
4. Brush roast evenly with peach preserves; bake roast 8 more minutes or until a meat thermometer reads 155°; remove from oven and let stand 15 minutes.
5. While roast is cooking, make chutney: saute onions, ginger, and garlic in hot oil over med-high heat 3-5 minutes.
6. Stir in peaches and the next 9 ingredients; cook/stir until sugar dissolves.
7. Bring to a boil; decrease heat, and simmer, stirring occasoinally, 1 hour or until thickened (do not cook until fruit is mushy).
8. Stir in pecans.
9. Slice roast and serve with chutney; garnish with fresh peach slices and rosemary sprigs.