Fantastic! Followed the recipe to a tee. I'm now eating this one with white rice and corn on the cob as I'm writing this review.<br/>Can't find anything wrong with it although, I want to try apples next time. I think apples go better with pork, IMO.<br/>Great recipe and I will try it again later this month. :-)
Holy YUM!!! This was dinner tonight and it was perfect. I didn't have peaches on hand so i used a jar of apricot preserves (16 oz i think) and added 2/3 cup chicken stock and 1 tsp dijon mustard to the sauce. Delish - thanx for sharing!
I made this yesterday for my fathers 70th Bday dinner. Everyone liked and said it was good. I gave it three stars for starters. I will have to make it again with a few adjustments. Here is what I didâ€¦. I started with a 6 lbs loin roast, which was two roast tied together. I doubled the brine recipe and soaked for 6 hours. After brining and adding the rub, I spited and set in rotisserie. There was no temp listed on the recipe so I proceeded cooking on medium. I followed the direction for the sauce and basted the best I could. Following the 20 per lbs, I set my timer for 100 mins. At that point it was already at 160 degrees. I basted for another 15 and let it rest. Since it was done early I had to keep it warm in the oven which probably helped dry it out. I would recommend chopping the peaches to about Â¼â€? to 3/8â€?. Thanks again.
I never knew pork loin could be so tender. The peach sauce is the perfect match for it too. I also didn't know that my wife, me and one 2 year old could eat 2.5 lbs of pork in one sitting either. The sauce had to be doubled for my families liking though