Course:
Dinner

Prep Time:
10 minutes

Cooking Time:
1 1/4 hours

Servings:
10

Directions

Place pork roast in a plastic bag, non-metal bowl or sealable container. Reserve a few peach slices for garnish. Blend all remaining ingredients in a blender or food processor until smooth. Pour half of the mixture over the pork roast. Seal and refrigerate 8 hours or overnight along with remaining half peach mixture, turning bag over several times. Drain the marinade into a small saucepan and boil 1 minute. Preheat barbecue on high; reduce heat to medium-low. Place roast on lightly oiled grill over a drip pan or on the rotisserie. Close barbecue cover and roast, basting often with the marinade until internal temperature registers 155-160°F (68-71°C). Remove from grill, cover loosely and let rest 10 minutes before carving. Meanwhile, heat reserved peach mixture. Garnish with reserved peach slices. Serve with heated reserved peach mixture.