Roast Pork Loin With Peach Glaze

Southern Living

• Ready In: 1 hr 55 mins
• 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.