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Pork Roast with Georgia Peach Sauce presented by Edenfield House Inn Bed & Breakfast
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1/4 cup soy sauce
1 large clove garlic, minced
1/2 teaspoon cinnamon
1 (3 to 4-lb.) center-cut pork loin roast
1/4 cup chili sauce or ketchup
3 tablespoons sherry
1 teaspoon dry mustard
1/2 teaspoon thyme
2/3 cup fresh Georgia peaches, pureed
1 cup water, divided
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In a small bowl, combine soy sauce, sherry, garlic, mustard, cinnamon, and
thyme. Marinate pork 2 to 3 hours or overnight in refrigerator.
Reserve marinade for later use.
Preheat oven to 325°. Cook roast 30 minutes per pound or until meat
thermometer reaches at least 160°.
While roast is cooking, combine in a small saucepan the remainder of
marinade, peach puree, chili sauce and 1/2 cup water; boil then reduce to
simmer.
Baste pork during the last 20 minutes of cooking.
After pork is cooked, add remaining 1/2 cup of water to oven pan and
scrape up pan juices. Add juices to sauce.
YEILDS: 9 servings (or about 3 servings per pound of meat)
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Edenfield House Inn Bed & Breakfast
Swainsboro, Georgia (Between Macon and Savannah)
All of the warmth & hospitality associated with the refined south, just 1 hour from the Master's Golf Tournament in Augusta
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Click here for pictures and information about the inn.
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More Edenfield House Inn Bed & Breakfast Recipes:
Chicken Casserole |
Shrimp and Macaroni Salad |
Gracious Peach Dessert
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