Deep South Orange Glazed Peaches and Pork

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16 - 20 min


    • 11/2 lbs
      750 g
      Canadian Pork Shoulder Blade Steaks
    • 1/3 cup
      75 mL
      frozen orange juice concentrate, thawed
    • 1/4 cup
      50 mL
      soy sauce
    • 2 Tbsp
      25 mL
      dark molasses (or 1/4 cup/50 mL bourbon or rum)
    • 1 Tbsp
      15 mL
      canola oil
    • 2
      cloves garlic, minced
    • 1/2 tsp
      2 mL
      finely chopped ginger
    • 3
      fresh peaches or nectarines


Place pork steaks in a plastic bag, non-metal bowl or sealable container. Combine orange juice concentrate with, soy sauce, molasses or bourbon, oil, garlic and ginger. Pour 1/3 cup/75 mL of the mixture into a heavy plastic bag and refrigerate. Pour remainder over pork; seal or cover and refrigerate for 3 hours or overnight, turning meat occasionally. Meanwhile, halve peaches and remove pits, then slice each half into 3 wedges and place in heavy plastic bag with marinade. Refrigerate for at least 1 hour, turning bag occasionally. Preheat barbecue on high; reduce heat to medium. Remove pork from marinade; discard marinade. Pour marinade from peaches into a bowl. Place ork steaks on lightly grill; close barbecue cover and grill pork steaks over medium heat for 8 to 10 minutes per side, basting several times with peach marinade. Add peaches to grill for last 5 minutes, turning as needed until they develop grill marks. Serve pork and hot peaches with a mixture of wild and white rice and a tossed salad of garden vegetables.

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