Roasted Pork Loin with Peach BBQ Sauce

Roasted Pork Loin with Peach BBQ Sauce is a main course that serves 4. Watching your figure? This gluten free recipe has 1027 calories, 75g of protein, and 34g of fat per serving. For $5.32 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. If you have low sodium chicken stock, soy sauce, ginger, and a few other ingredients on hand, you can make it. 15 people have tried and liked this recipe. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. With a spoonacular score of 84%, this dish is great. If you like this recipe, you might also like recipes such as {Lemon-Pepper Brined} Boneless Pork Loin Roast with Peach-Moscato sauce, Roasted Pork Loin with Fig Sauce, and Roasted Pork Loin With Morel Sauce.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 80 minutes

 

Ingredients:

2/3 cup apple cider vinegar

1 2 1/2-pound boneless pork loin roast

1 cup brown sugar

1/2 cup cream cheese, softened

2 tablespoons garlic, minced

2 tablespoons ginger, minced

1/2 cup half-and-half

2/3 cup ketchup

Kosher salt

Kosher salt and cracked black pepper

1/4 cup low-sodium chicken stock

4 cups peaches, peeled and sliced

Freshly cracked black pepper

1/4 cup soy sauce

3 tablespoons unsalted butter, melted

1 1/2 pounds small Yukon gold potatoes

Equipment:

oven

food processor

paper towels

blender

roasting pan

kitchen thermometer

pot

baking sheet

stove

whisk

frying pan

Cooking instruction summary:

For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender. Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan. Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. For the smashed potatoes: Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve. For serving the pork: Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers. Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes. Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes.

 

Step by step:


1. For the pork and peach bbq sauce: Preheat the oven to 400 degrees F.

2. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender. Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside.

3. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork.

4. Add the stock to the bottom of the roasting pan. Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. For the smashed potatoes: Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes.

5. Drain the potatoes, and return them to the same pot, allowing them to dry.

6. Heat the half-and-half and butter in a small saucepot over low heat.


Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve. For serving the pork

1. Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers.

2. Remove the rack from the roasting pan and place on the stove over medium-high heat.

3. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.

4. Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes.


Nutrition Information:

Quickview
1059k Calories
73g Protein
33g Total Fat
114g Carbs
37% Health Score
Limit These
Calories
1059k
53%

Fat
33g
52%

  Saturated Fat
16g
104%

Carbohydrates
114g
38%

  Sugar
77g
86%

Cholesterol
243mg
81%

Sodium
1837mg
80%

Get Enough Of These
Protein
73g
147%

Vitamin B6
2mg
144%

Selenium
82µg
117%

Vitamin B3
20mg
104%

Vitamin B1
1mg
98%

Phosphorus
874mg
87%

Potassium
2453mg
70%

Vitamin C
47mg
57%

Vitamin B2
0.82mg
48%

Zinc
6mg
43%

Magnesium
154mg
39%

Manganese
0.71mg
36%

Vitamin B5
3mg
33%

Copper
0.59mg
30%

Vitamin A
1462IU
29%

Vitamin B12
1µg
27%

Fiber
6g
26%

Iron
4mg
25%

Calcium
172mg
17%

Vitamin E
2mg
17%

Folate
45µg
11%

Vitamin D
1µg
10%

Vitamin K
10µg
10%

covered percent of daily need
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