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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This recipe is from my Mom & Dad. Enjoy! Ingredients:
2 -3 lbs boneless pork loin |
1 tablespoon salt |
1/2 teaspoon ground pepper |
1 teaspoon ground ginger |
2 tablespoons vegetable oil |
2 tablespoons cider vinegar |
1/2 cup brown sugar |
2 tablespoons chili sauce |
1 (29 ounce) peach slices in heavy syrup, undrained |
Directions:
1. In blender combine all ingredients, but pork; blend until smooth.
2. Place pork in large, heavy plastic bag; pour half of peach sauce over roast and refrigerate overnight. Refrigerate the remaining sauce.
3. The next day, prepare grill by arranging a drip pan surrounded by medium-hot coals; if using a gas grill, heat to medium temperature.
4. Add hickory chips, dampened with water to heat source.
5. Place pork on grill over drip pan; baste often with remaining sauce until internal temperature reaches 155-160 degrees, about 60 minutes.
6. Let meat stand 10 minutes; slice thin and serve with heated reserved peach sauce.
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