PEACHY PORK LOIN
Make and share this Peachy Pork Loin recipe from Food.com.
Provided by quotFoodThe Way To
Categories Pork
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In blender combine all ingredients, but pork; blend until smooth.
- Place pork in large, heavy plastic bag; pour half of peach sauce over roast and refrigerate overnight. Refrigerate the remaining sauce.
- The next day, prepare grill by arranging a drip pan surrounded by medium-hot coals; if using a gas grill, heat to medium temperature.
- Add hickory chips, dampened with water to heat source.
- Place pork on grill over drip pan; baste often with remaining sauce until internal temperature reaches 155-160 degrees, about 60 minutes.
- Let meat stand 10 minutes; slice thin and serve with heated reserved peach sauce.
Nutrition Facts : Calories 522.5, Fat 23.8, SaturatedFat 7.2, Cholesterol 95.2, Sodium 1330.2, Carbohydrate 46.5, Fiber 3.4, Sugar 42.4, Protein 30.8
HATCH CHILI PORK LOIN WITH PEACHY SAUCE
I know the peach sounds strange but it makes the sauce sooooo good. I put the peaches in with the garlic and saute them so they are pretty much a relish by the time I am done. Add a little cream to the pan juices and it may be the best sauce I have ever had.
Provided by Joni Preston @jonipreston55
Categories Pork
Number Of Ingredients 7
Steps:
- Salt and pepper the tenderloin (cut lengthwise into two long trips). You can add any type of herb seasoning too - you pick!
- Saute garlic cloves, peach and hatch chili peppers until soft. Push these aside in the pan and Add the two pork loin pieces in a large skillet over medium-high in olive oil until just cooked (5-7 minutes on each side). Remove the meat from pan and cover with foil. The bits may be burnt a bit, but leave them in the pan.
- In the same pan, add whole cream to the pan drippings and remaining bits from the garlic, peach and peppers. Do not over cook this - just get the cream hot and allow the bits to impart their flavor on the sauce. It will need a little salt and pepper for flavor. Dump all of this sauce on top of the pork loins.
- Serve with steamed vegetables and you are done!
PEACHY-KEEN PORK LOIN
Steps:
- Heat over to 425. Sprinkle pork with seasoning; place on rack in roasting pan. Roast 30 min. Reduce heat to 375; bake 1 hour more or until thermometer reads 150. In skilled over medium heat, cook shallots in oil for 2 min. Add liqueur; reduce heat. Cook 3 minutes or until reduced by 3/4. Add remaining ingredients. Increase heat to medium-high and cook 3 min. Brush or roast; back 10 minutes or until thermometer reads 160
PEACHY GRILLED PORK LOIN
Number Of Ingredients 10
Steps:
- 1. Combine salt. pepper. ginger. oil. vinegar. brown sugar. chili sauce. Tabasco garlic marinade. and undrained peaches in a blender or a food processor. Blend until smooth. 2. Place pork loin in a heavy plastic food-storage bag. Pour half the peach puree into the bag. Marinate overnight. Refrigerate remaining peach sauce. 3. Set a drip pan in the charcoal bed of the grill. with about two cups of water in the pan. Arrange coals around the pan. and add wood chunks atop the coals. 4. Place pork loin on the grill right over the drip pan. avoiding any direct convection from the coals. Baste every fifteen minutes with the excess marinade that was with the meat. Cook until internal temperature reaches 155-160 degrees. about 60 minutes. Let stand for 10 minutes. 5. Slice about the thickness of two quarters and serve with the reserved peach sauce. heated. Serves about eight.
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