Rotisserie Peach And Ginger Pork Roast

Submitted by HOUSEMANAGER Charle

"A wonderful change for pork roast. If you don't have a rotisserie you can make it in your oven."

 

• Ready In: 7hrs 30mins
• Ingredients: 14
• Serves: 6

ingredients

• Basic Pork Brine

• 2 tablespoons sea salt
• 1⁄2 cup sugar
• 4 cups hot water
• 3 lbs pork loin roast (brined for 4 - 6 hours)
• 2 tablespoons vegetable oil
• 1 1⁄2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 2 cloves garlic, minced
• 2 teaspoons peeled and grated fresh ginger
• 1⁄2 cup chopped onion
• 2 cups peeled pitted and coarsely chopped ripe peaches
• 2 teaspoons fresh lemon juice
• 2 teaspoons ground ginger
• 2 tablespoons firmly packed light brown sugar

directions

1. DISSOLVE the salt and sugar in the water, then soak the pork in the brine for 4-6 hours; Remove from the brine, rinse well, dry thoroughly with paper towels and proceed with the recipe.
2. BRUSH the roast with 1 tablespoon of vegetable oil and rub all over with the salt, pepper, garlic, and fresh ginger; Load the roast onto the spit rod assembly and roast until an instant-read meat thermometer inserted into the thickest part registers 160 degrees, about 20 minutes per pound.
3. HEAT the remaining 1 tablespoon of vegetable oil in a small saucepan over medium heat; Add the onion and cook, stirring, until softened, about 3 minutes; Add the peaches, lemon juice, ground ginger, and brown sugar and simmer until the mixture reduces and thickens, 15 to 20 minutes; Keep the sauce simmering while the pork is roasting.
4. BASTE during the last 20 minutes of cooking time by stopping the rotisserie and brushing the peach sauce on the roast, continue to stop and baste every 5 minutes or so; When the roast is done remove it from the rotisserie and cover it loosely with aluminum foil and allow it to rest for 15 minutes; Carve the roast and serve with any remaining peach sauce on the side (after a vigorous boil).

Reviews

[thegrindre]

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. :-)

 

[SunFlwrz11]

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!

 

[Mr Jackson]

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 did…. 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 ¼� to 3/8�. Thanks again.

 

[Robert G]

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