Best Peachy Pork Loin Recipes

Peachy Pork Loin image

Provided by quotFoodThe Way To

Categories Pork

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 -3 lbs boneless pork loin
1 tablespoon salt
1/2 teaspoon ground pepper
1 teaspoon ground ginger
2 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 cup brown sugar
2 tablespoons chili sauce
1 (29 ounce) peach slices in heavy syrup, undrained

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 image

Provided by Joni Preston @jonipreston55

Categories Pork

Number Of Ingredients 7

2-3 pound(s) pork tenderloin (cut lengthwise in two)
- garlic and herb seasoning
- salt and pepper
2-3 clove(s) garlic
1-3 - hatch chili peppers
1 small peach (or one half of a larger one) diced
3 tablespoon(s) olive oil, extra virgin

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 image

Categories Pork Roast

Yield 6 servings

Number Of Ingredients 9

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 image

Number Of Ingredients 10

1 boneless double pork loin (about 2 lbs.) rolled and tied
1 Tbs. salt
1/2 tsp. pepper
1 tsp. ground ginger
2 Tbs. vegetable oil
2 Tbs. cider vinegar
1/2 cup brown sugar
3 tablespoons chili sauce
2 tsp. Tabasco garlic marinade
2 16-oz. cans peach slices in juice (not syrup). undrained

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.