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.
ROASTED PORK TENDERLOIN WITH PEACH GLAZE
Discover the complexity and elegance of this wonderful Pork Tenderloin with Sugar Free Peach Glaze. Nice and tender and full of flavor served with Summer Squash and Hasselback potatoes. Simple ingredients from your pantry will provide this wonderful Sunday dinner. Enjoy.
Provided by Carol White
Categories Roasts
Time 55m
Number Of Ingredients 14
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
ROASTED PORK TENDERLOIN WITH CHIPOTLE PEACH GLAZE
I was inspired while hopping around the internet looking at and for new recipes to try, and the fact that I had some fresh peaches and a pork tenderloin all defrosted and ready to go. I found lots of ideas for making a different tenderloin, and took a little of this one, some of that one and what I had in my pantry and created...
Provided by Betty Richardson
Categories Roasts
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees F.
- 2. Mix preserves, chipotle pepper, Adobo sauce, olive oil, lime juice, red wine and garlic in a small bowl until well combined and incorporated.
- 3. Place your tenderloin into a baking dish and top with a few slices of peaches. Pour the peach preserve mixture over the top. Cover.
- 4. Bake about 30-45 minutes until internal temperature of the meat reaches 145 degrees. Pull out of the oven and let meat rest about 10 minutes.
- 5. Pour pan juices into small saucepan while meat is resting. Bring to the boil, stirring constantly. Add remaining peach slices (or chopped peaches). Turn heat down and simmer until slightly reduced, stirring quite frequently as to prevent scorching.
- 6. When meat is ready, slice into 1/4"-1/2" medallions. Put reduced sauce on top and serve. (You could serve up in a gravy boat and let each diner put on their desired amount of sauce.
ROAST PORK LOIN WITH PEACH GLAZE
Make and share this Roast Pork Loin With Peach Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Rub roast on all sides with 1 tablespoons olive oil; sprinkle evenly with salt and pepper.
- Place roast on a rack in a foil-lined broiler pan.
- Bake in a preheated 450° oven for 45 minutes.
- Brush roast evenly with peach preserves; bake roast 8 more minutes or until a meat thermometer reads 155°; remove from oven and let stand 15 minutes.
- While roast is cooking, make chutney: saute onions, ginger, and garlic in hot oil over med-high heat 3-5 minutes.
- Stir in peaches and the next 9 ingredients; cook/stir until sugar dissolves.
- Bring to a boil; decrease heat, and simmer, stirring occasoinally, 1 hour or until thickened (do not cook until fruit is mushy).
- Stir in pecans.
- Slice roast and serve with chutney; garnish with fresh peach slices and rosemary sprigs.
Nutrition Facts : Calories 909.7, Fat 32.1, SaturatedFat 5, Cholesterol 145.2, Sodium 704.7, Carbohydrate 105.1, Fiber 6.7, Sugar 91.7, Protein 52
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