Directions:
- DISSOLVE the salt and sugar in the water, then soak the pork in the brine for 4-6 hours; Remove from the brine, rinse well, dry thoroughly with paper towels and proceed with the recipe.
- BRUSH the roast with 1 tablespoon of vegetable oil and rub all over with the salt, pepper, garlic, and fresh ginger; Load the roast onto the spit rod assembly and roast until an instant-read meat thermometer inserted into the thickest part registers 160 degrees, about 20 minutes per pound.
- HEAT the remaining 1 tablespoon of vegetable oil in a small saucepan over medium heat; Add the onion and cook, stirring, until softened, about 3 minutes; Add the peaches, lemon juice, ground ginger, and brown sugar and simmer until the mixture reduces and thickens, 15 to 20 minutes; Keep the sauce simmering while the pork is roasting.
- BASTE during the last 20 minutes of cooking time by stopping the rotisserie and brushing the peach sauce on the roast, continue to stop and baste every 5 minutes or so; When the roast is done remove it from the rotisserie and cover it loosely with aluminum foil and allow it to rest for 15 minutes; Carve the roast and serve with any remaining peach sauce on the side (after a vigorous boil).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 443.71 Kcal (1858 kJ) | ||
| Calories from fat | 163.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.18g | 28% | |
|---|---|---|---|
| Cholesterol | 133.81mg | 45% | |
| Sodium | 3030.01mg | 126% | |
| Potassium | 1020.69mg | 22% | |
| Total Carbs | 20.41g | 7% | |
| Sugars | 17.64g | 71% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 48.4g | 97% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 2.4mg | 13% | |
| Calcium | 68.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 92.61 Kcal (388 kJ) | ||
| Calories from fat | 34.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 28% | |
|---|---|---|---|
| Cholesterol | 27.93mg | 45% | |
| Sodium | 632.42mg | 126% | |
| Potassium | 213.04mg | 22% | |
| Total Carbs | 4.26g | 7% | |
| Sugars | 3.68g | 71% | |
| Dietary Fiber | 0.3g | 6% | |
| Protein | 10.1g | 97% | |
| Vitamin C | 1.6mg | 13% | |
| Iron | 0.5mg | 13% | |
| Calcium | 14.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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