Roasted Pork Loin With Peach Bbq Sauce Recipe 475

BBQ ROAST PORK

Steps:

• Preheat the oven to 325 degrees F.
• Mix together all of the dry rub ingredients in a small bowl. Rub the pork with canola oil and generously sprinkle the rib all over the pork. Put in a bowl, cover and refrigerate overnight.
• BBQ sauce: Add the oil to a medium-sized saucepan over medium heat. Once hot, add the onion, garlic, and jalapeno. Saute until soft and season with salt and pepper, to taste. Add the strawberries and sugar and cook until the strawberries begin to break down and the sugar dissolves. Add the ketchup, water, strawberry nectar, jam, mustard, Worcestershire, salt and pepper. Simmer for 30 minutes.
• Put the pork in a roasting pan and roast until an instant-read thermometer registers 145 degrees F, about 1 hour and 15 minutes. Brush with BBQ sauce the last 10 minutes of cooking.
• Remove the pork from the oven and let rest for 10 minutes before slicing.

ROASTED PORK LOIN WITH PEACH BBQ SAUCE RECIPE - (4.7/5)

Steps:

• For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender. Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan. Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. For the smashed potatoes: Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve. For serving the pork: Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers. Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes. Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes.

ROASTED PORK LOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
• Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

BACON-WRAPPED PORK ROAST WITH PEACH SAUCE

Steps:

• Combine 4 teaspoons salt and sugar in bowl. Remove fat cap and silverskin from roast. Rub roast with salt-sugar mixture, wrap in plastic wrap, and refigerate for at least 1 hour or up to 24 hours.
• Bring peaches, 1 cup wine, 1/2 cup sugar, 1/3 cup vinegar, thyme sprigs, and 1/2 teaspoon salt to simmer in medium saucepan over medium-high heat. Reduce heat to medium and cook at strong simmer, stirring occasionally, until reduced to about 2 cups and spatula leaves trail when dragged through sauce, about 30 minutes. Remove from heat and discard thyme sprigs. Reserve 2 tablespoons of liquid portion of sauce (without peach segments) in small bowl for glazing. Cover and set aside remaining sauce.
• Meanwhile, adjust oven rack to upper-middle position and heat oven to 250 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Unwrap roast and pat dry with paper towels. Sprinkle with herbes de Provence and 1 teaspoon pepper.
• Arrange bacon slices on cutting board parallel to counter's edge, overlapping them slightly to match length of roast. Place roast in center of bacon, perpendicular to slices. Bring ends of bacon up and around sides of roast, overlapping ends of slices as needed.
• Place bacon-wrapped roast, seam side down, in center of prepared sheet. Roast until center of pork registers 90 degrees, 30 - 40 minutes. Remove roast from oven and increase oven temperature to 475 degrees.
• Brush top and sides of roast with reserved 2 tablespoons sauce. Once oven reaches temperature, return pork to oven and roast until bacon is well browned and meat registers 130 degrees, 15 - 20 minutes longer. Transfer roast to wire rack and let rest for 15 minutes.
• Stir mustard into sauce and rewarm over low heat. Transfer roast to carving board and cut into 1/2 inch-thick slices. Serve with peach sauce.

ROASTED PORK LOIN WITH PEACH BBQ SAUCE

Steps:

• For the pork and peach bbq sauce:.
• Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
• Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
• Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour.
• For the smashed potatoes:.
• Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve.
• For serving the pork:.
• Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers.
• Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
• Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes.

PORK ROAST WITH PEACH SAUCE

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.

GRILLED PORK TENDERLOIN WITH PEACHY BARBECUE SAUCE

Steps:

• Place pork in a large resealable plastic bag; add cola. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. , Drain pork and discard marinade. In a small bowl, combine the brown sugar, oil, garlic powder, paprika, salt, oregano, thyme and pepper; rub over pork., Prepare grill for indirect heat, using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 10 minutes., Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Slice pork; serve with sauce.