SHREDDED PORK WITH BLACK PEPPER-PEACH GLAZE
Provided by Trisha Yearwood
Categories main-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Position an oven rack in the lowest position and preheat the oven to 300 degrees F.
- Cut the pork shoulder fat-side up into 4 quarters, making sure each quarter has some of the fat cap. Mix together the pepper, sugar and salt in a small bowl, then rub all over the pork.
- Put the peaches in the bottom of a large Dutch oven. Rest the pork fat-side up on top of the peaches. Bake until the pork is very tender and shreds easily, 3 1/2 to 4 hours. Transfer to a large bowl and let rest until cool enough to shred, keeping all the juices in the pot. Shred and reserve.
- While the pork rests, place the pot with the cooking juices over medium-high heat. Once it starts to bubble, pour in the peach tea and use a wooden spoon to scrape up any browned bits from the bottom and sides of the pot. Return to a boil, reduce the heat to medium and let simmer until the sauce is thickened slightly, 2 to 3 minutes. Add the shredded pork back in the pot and toss to combine.
- Serve the pork with slices of Texas toast if desired.
PORK ROAST WITH GINGER PEACH GLAZE
Make and share this Pork Roast with Ginger Peach glaze recipe from Food.com.
Provided by Lisa in Oregon
Categories Pork
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- combine season salt and thyme, rub on all sides of roast.
- Grill over indirect heat or bakes 1 1/2 hours at 350 or until done.
- combine preserves, worcestershire sauce, ginger.
- coat pork roast with preserves mixture during the last 10 minutes of cooking.
GRILLED PORK TENDERLOIN WITH FRESH PEACH AND GINGER SAUCE
Categories Fruit Ginger Pork Marinate Kid-Friendly Peach Summer Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 12
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.
- Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.
- Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes.
- Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately.
PORK ROAST WITH GINGER PEACH GLAZE
Ginger Peach Glaze gives pork a refreshing flavor and beautiful appearance. Goes great with wild rice and green beans.
Provided by Allrecipes Member
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Combine Season-All® and thyme. Rub on all sides of pork roast.
- Grill over indirect heat or bake 1 hour and 15 minutes at 350 degrees F or until done (160 degrees F on meat thermometer).
- Combine preserves, Worcestershire sauce and ginger. Coat pork roast with preserves mixture during last 10 minutes of cooking.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 14.5 g, Cholesterol 55.1 mg, Fat 9.9 g, Fiber 0.1 g, Protein 18.3 g, SaturatedFat 3.6 g, Sodium 356.5 mg, Sugar 12.9 g
GLAZED PORK ROAST
You don't need many ingredients to prepare this oh-so-good entree. It's a hit with old and young alike at my holiday table.-Gloria Carrara, West Warwick, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Line a shallow roasting pan with foil; place roast fat side up on a rack in prepared pan. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until smooth and slightly thickened. Pour over pork. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°, basting with pan juices every 30 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 258 calories, Fat 7g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 65mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 1g fiber), Protein 21g protein.
PORK ROAST WITH GINGER PEACH GLAZE
Ginger Peach Glaze gives pork a refreshing flavor and beautiful appearance. Goes great with wild rice and green beans.
Provided by Allrecipes Member
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Combine Season-All® and thyme. Rub on all sides of pork roast.
- Grill over indirect heat or bake 1 hour and 15 minutes at 350 degrees F or until done (160 degrees F on meat thermometer).
- Combine preserves, Worcestershire sauce and ginger. Coat pork roast with preserves mixture during last 10 minutes of cooking.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 14.5 g, Cholesterol 55.1 mg, Fat 9.9 g, Fiber 0.1 g, Protein 18.3 g, SaturatedFat 3.6 g, Sodium 356.5 mg, Sugar 12.9 g
PEACH GLAZED PORK TENDERLOIN
Make and share this Peach Glazed Pork Tenderloin recipe from Food.com.
Provided by WendyTN
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a small mixing bowl, stir together thyme, salt and pepper.
- Rub cooking oil into meat and sprinkle herb mixture evenly onto meat.
- Cover and refrigerate 2 hours or overnight.
- For glaze, stir together preserves, Worcestershire and ginger; set aside.
- Place tenderloin on a rack in shallow roasting pan. Roast in a 425°F oven for 30 minutes or until meat thermometer reaches 160°F
- Cover with foil and let sit for 15 minutes before carving. Slice into slices and pour glaze over tenderloin slices and place back into oven until glaze is hot.
Nutrition Facts : Calories 321.5, Fat 9.7, SaturatedFat 3, Cholesterol 99.8, Sodium 219.6, Carbohydrate 25.5, Fiber 0.5, Sugar 17.6, Protein 31.2
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