Peachy Pork Roast

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10 minutes

1 1/4 hours


    • 3 lb
      1.5 kg
      Canadian Pork Loin or Leg Roast, boneless
    • 28 oz
      796 mL
      can sliced peaches, packed in light syrup
    • 1/2 cup
      125 mL
      brown sugar
    • 3 Tbsp
      45 mL
      EACH chili sauce and cider vinegar
    • 2 Tbsp
      25 mL
      canola oil
    • 1 tsp
      5 mL
      EACH salt and ground ginger
    • 1 1/2 tsp
      2 mL
      ground pepper


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.

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