Categories: Main Dish, Pork

Ingredients

• 1 (4 lb) boneless pork loin roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup peach preserves
• Chunky Peach Chutney:
• 2 medium sweet onions , chopped
• 2 tablespoons finely chopped fresh ginger
• 2 garlic cloves , minced
• 2 tablespoons olive oil
• 4 lbs peaches , cut into chunks (do not peel)
• 2 granny smith apples , chopped
• 2 cups white wine vinegar
• 1 cup pitted dried cherries
• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 1/2 cup dried sweetened cranberries
• 1/4 cup fresh lime juice
• 2 tablespoons brandy
• 1 teaspoon salt
• 3/4 cup chopped toasted pecans
• Garnish:
• sliced fresh peach
• fresh rosemary sprig

Directions

1. Rub roast on all sides with 1 tablespoons olive oil; sprinkle evenly with salt and pepper.

2. Place roast on a rack in a foil-lined broiler pan.

3. Bake in a preheated 450° oven for 45 minutes.

4. Brush roast evenly with peach preserves; bake roast 8 more minutes or until a meat thermometer reads 155°; remove from oven and let stand 15 minutes.

5. While roast is cooking, make chutney: saute onions, ginger, and garlic in hot oil over med-high heat 3-5 minutes.

6. Stir in peaches and the next 9 ingredients; cook/stir until sugar dissolves.

7. Bring to a boil; decrease heat, and simmer, stirring occasoinally, 1 hour or until thickened (do not cook until fruit is mushy).

8. Stir in pecans.

9. Slice roast and serve with chutney; garnish with fresh peach slices and rosemary sprigs.

Email to a friend | Print this recipe | Back