Georgia Peach Glazed Slow Cooked Pork Sirloin Roast Recipes

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PORK ROAST WITH GINGER PEACH GLAZE



Pork Roast with Ginger Peach glaze image

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

2 lbs boneless pork loin roast
3/4 teaspoon ground ginger
2 teaspoons season salt
1/2 cup peach preserves
2 teaspoons Worcestershire sauce
1 teaspoon ground thyme

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.

SLOW ROASTED PORK SHOULDER WITH PEACH SAUCE



Slow Roasted Pork Shoulder With Peach Sauce image

Natural pork is preferable to enhanced (pork which has been injected with a salt solution to increase moistness and flavor), though either will work. Adapted from Cook's Illustrated. http://bit.ly/amrtBM

Provided by DrGaellon

Categories     Pork

Time P1DT6h

Yield 12 serving(s)

Number Of Ingredients 10

1 (6 -8 lb) bone-in pork shoulder (Boston butt)
1/3 cup kosher salt
1/3 cup packed light brown sugar
ground black pepper
2 cups frozen peaches or 2 fresh peaches, cut into 1/2-inch wedges
2 cups dry white wine
1/2 cup granulated sugar
5 tablespoons unseasoned rice vinegar
2 sprigs fresh thyme
1 tablespoon whole grain mustard

Steps:

  • FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and brown sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours.
  • Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan. (Monitor during cooking and add more water if needed to keep fond from burning.).
  • Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off 1/4 cup jus; discard fat and reserve remaining jus for another use.
  • FOR THE SAUCE: Bring peaches, wine, granulated sugar, 1/4 cup vinegar, 1/4 cup defatted jus, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme, cover, and keep warm.
  • Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve, passing sauce separately.

Nutrition Facts : Calories 645.9, Fat 40.9, SaturatedFat 14.2, Cholesterol 161, Sodium 3307.3, Carbohydrate 21.1, Fiber 0.5, Sugar 19.9, Protein 39.2

SLOW COOKER PEACH GLAZED PORK ROAST



Slow Cooker Peach Glazed Pork Roast image

Make and share this Slow Cooker Peach Glazed Pork Roast recipe from Food.com.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 (2 lb) pork tenderloin
2 cups baby carrots
1 medium red onion, thickly sliced
1 cup chicken stock
1 (18 ounce) jar peach preserves
2 tablespoons Dijon mustard
1 tablespoon fresh thyme leave
salt, to taste
pepper, to taste

Steps:

  • Line the bottom of a slow cooker with carrots and onions.
  • Season pork tenderloin liberally with salt and pepper and place over carrots and onion slices.
  • In a medium mixing bowl, whisk together stock, preserves, mustard and thyme leaves. Salt and pepper to taste.
  • Pour glaze mixture over tenderloin. Cover and cook on LOW for 6 hours, or until tender.

Nutrition Facts : Calories 690.5, Fat 9.2, SaturatedFat 2.9, Cholesterol 149.3, Sodium 381.2, Carbohydrate 99, Fiber 4.1, Sugar 67.6, Protein 49.9

ROAST PORK LOIN WITH PEACH GLAZE



Roast Pork Loin With Peach Glaze image

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

1 (4 lb) boneless pork loin roast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup peach preserves
2 medium sweet onions, chopped
2 tablespoons finely chopped fresh ginger
2 garlic cloves, minced
2 tablespoons olive oil
4 lbs peaches, cut into chunks (do not peel)
2 granny smith apples, chopped
2 cups white wine vinegar
1 cup pitted dried cherries
1 cup sugar
1 cup firmly packed light brown sugar
1/2 cup dried sweetened cranberries
1/4 cup fresh lime juice
2 tablespoons brandy
1 teaspoon salt
3/4 cup chopped toasted pecans
sliced fresh peach
fresh rosemary sprig

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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