PORK ROAST WITH PEACHES RECIPES

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

Ingredients

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

JAMIE OLIVER'S PORK WITH PEACHES RECIPE - FOOD.COM

Jamie Oliver's Pork With Peaches Recipe - Food.com image

This is adapted from one of Jamie's cookbooks. The recipe calls for a rib loin, but I always use a regular pork loin. I have also used plums or apples in place of the peaches & it's still yummy. Something about Autumn makes me want to pair pork with fruit. This is a really easy recipe to put together, but takes a little time to cook. This is a great recipe for a dinner party or even for a weeknight meal if you prepare the roast, stuff it & tie it to languish in the fridge until you get home.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

3 1/2 lbs pork loin
1 bunch fresh thyme, leaves picked & chopped (If you're not crazy about thyme, you may want to adjust the amount.)
7 ounces unsalted butter
2 (16 ounce) cans peaches, in natural juice, peeled & sliced into thick wedges or 8 fresh peaches, peeled & sliced into thick wedges
salt
pepper
favorite roasting vegetables

Steps:

Preheat oven to 425 degrees F.
Score the skin of the pork about about 1/2 an inch apart through the fat nearly to the meat.
Turn over the roast & slice a pocket into the side of the loin by going about 3" horizontally into the meat. Depending on the size of your loin, you may have to cut more or less into the roast. Be careful not to cut all of the way through the roast because you're just trying to make a pocket.
Smoosh up your butter & chopped thyme with salt & pepper and smear about half of this mixture inside the pocket you just made.
Push the peaches into the pocket & pack the rest of the butter mixture on top of the gap.
Snuggly tie up the roast in 3-4 places with butchers twine to keep the pocket closed.
Salt & pepper the outside of the roast & place in roasting dish, skin side up, with any peaches that wouldn't fit inside the roast & any other roasting veggies you like. (i.e potatoes, carrots, parsnips, Jerusalem artichokes, etc).
Cook for 50 minutes to an hour or until the pork is done,depending on your oven.
Take it out of the oven and transfer roast to a plate to let it rest for about 10 minutes before slicing.
Optional: To make gravy, I remove the veggies from the roasting pan & place the pan on top of the stove (don't do this if it's a glass dish). De-glaze it with a little white wine or water. I let the liquid reduce a bit, add whatever juice is in the plate from the resting roast then add a little pat of butter to make it glossy. This gravy is kinda gooey & sweet from the peaches.

Nutrition Facts : Calories 854.4, FatContent 64.3, SaturatedFatContent 29.9, CholesterolContent 229.9, SodiumContent 114.8, CarbohydrateContent 14.4, FiberContent 2.3, SugarContent 12.7, ProteinContent 54.3

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