Roast Pork Loin With Peach Glaze |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 8 |
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Southern Living Ingredients:
1 (4 lb) boneless pork loin roast |
1 tablespoon olive oil |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup peach preserves |
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 |
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.
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