PEACH PORK ROAST RECIPES

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PORK ROAST WITH PEACH CHUTNEY RECIPE - FOOD.COM



Pork Roast With Peach Chutney Recipe - Food.com image

A crockpot meal makes the whole house smell delicious and is very welcome when coming home from a long day at work. This is a delicious, moist recipe that is quick and easy to prepare.

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (16 ounce) can peach slices, drained
1/4 cup raisins
1/4 cup brown sugar
1/4 cup vinegar
1 small onion, peeled and halved
1 tablespoon dijon-style mustard
3 -4 lbs pork loin roast

Steps:

  • Combine all ingredients except pork roast in food processor.
  • Process until coarsely chopped.
  • Place roast in crockpot and pour chutney over top.
  • Cover and cook on low for 8 hours.

Nutrition Facts : Calories 534.9, FatContent 21.9, SaturatedFatContent 8, CholesterolContent 183.9, SodiumContent 136.6, CarbohydrateContent 15.2, FiberContent 0.4, SugarContent 13.2, ProteinContent 65.3

PORK ROAST WITH PEACH SAUCE RECIPE: HOW TO MAKE IT



Pork Roast with Peach Sauce Recipe: How to Make It image

My husband loves this roast, paired with spiced peaches and sauce. Easy to make, it’s ideal for special occasions or weeknight meals when it’s chilly here in the Northwoods.—Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Total Time 06 hours 20 minutes

Prep Time 20 minutes

Cook Time 06 hours 00 minutes

Yield 8 servings (2-1/2 cups sauce).

Number Of Ingredients 11

1 boneless pork loin roast (3 to 4 pounds)
2 teaspoons canola oil
1/4 teaspoon onion salt
1/4 teaspoon pepper
1 can (15-1/4 ounces) sliced peaches
1/2 cup chili sauce
1/3 cup packed brown sugar
3 tablespoons cider vinegar
1 teaspoon pumpkin pie spice
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Cut roast in half. In a large skillet, brown pork in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Sprinkle with onion salt and pepper., Drain peaches, reserving juice in a small bowl; stir the chili sauce, brown sugar, vinegar and pie spice into the juice. Spoon peaches over roast; top with juice mixture. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and peaches.

Nutrition Facts : Calories 318 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 344mg sodium, CarbohydrateContent 25g carbohydrate (22g sugars, FiberContent 0 fiber), ProteinContent 33g protein. Diabetic Exchanges 4 lean meat

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