Pork Roast With Ginger Peach Glaze Recipes

ROASTED PORK TENDERLOIN WITH PEACH GLAZE

Steps:

• 1. Preheat oven 400° and prepare 13" x 18" cookie sheet with a rim. Line pan with aluminum foil and spray cooking spray on foil, then set aside.
• 2. Make Marinade - in a gallon size Ziploc bag add balsamic vinegar, garlic, ginger, and olive oil. Then place the (2) pork loins in the bag, add dried salad dressing mix, salt and crushed black pepper. Zip bag and make sure the pork loin is covered well with marinade. Let marinade for about 20 minutes
• 3. Roast Pork Loin - remove pork loins from Ziploc bag and place them on your lined pan, leaving space between each loin. Place in oven and let roast for about 35 - 40 minutes. Do not let them over cook, you want your pork loin to be nice and moist. After roasting, remove pork loin from oven and cover with aluminum foil and let rest for about 20 minutes.
• 4. Make Peach Glaze - while pork loin is resting. In a small sauce pan over medium heat, add soy sauce, peach nectar, and peach preserve. Combine ingredients well and let simmer for about 5 - 8 minutes to form glaze. Then turn off heat and return to your resting pork loin.
• 5. Serve Pork Loin - remove foil and place pork lion of cutting board and slice each loin in 1/4" slices. Then place on serving platter. Add fresh chop chives to peach glaze and drizzle glazed over pork loin. Serve with your favorite veggie and starch to complete your well balance meal. Enjoy

GLAZED HAM WITH PEACH-GINGER SAUCE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan.
• Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.
• While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.
• Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.
• Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.

PORK ROAST WITH GINGER PEACH GLAZE

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.

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.

SPICY PEACH-GLAZED PORK CHOPS

Steps:

• In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
• Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.