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| This flavorful pork recipe by D. Rattray goes great with your favorite green veggie or side dish, and the leftover sliced park makes great sandwiches. | |||||
| Ingredients: | |||||
| 1 cup | peach preserves | ||||
| 2 tablespoons | honey | ||||
| juice of 1 small lemon | |||||
| 1 | boneless pork loin roast about 3 lbs | ||||
| salt and pepper to taste | |||||
| Directions: | |||||
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In a medium saucepan, combine the peach preserves, honey, and lemon. Bring to a boil; reduce heat and summer for 2 minutes. Set aside.
Heat oven to 350 degrees. Line a 13x9x2 inch backing pan with foil. Sprinkle the pork roast with salt and pepper. Place the roast, fat side up, in the prepared pan. Roast fro 1 hour. Brush the roast all over with the peach glaze mixture. Continue roasting for about 30 to 40 minutes, brushing with glaze frequently. A meat thermometer should read 160 degrees when inserted in the center of the roast. |
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