Rotisserie Peach And Ginger Pork Roast |
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Prep Time: 6 Minutes Cook Time: 60 Minutes |
Ready In: 66 Minutes Servings: 6 |
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A wonderful change for pork roast. If you don't have a rotisserie you can make it in your oven. Ingredients:
2 tablespoons sea salt |
1/2 cup sugar |
4 cups hot water |
3 lbs pork loin roast (brined for 4 - 6 hours) |
2 tablespoons vegetable oil |
1 1/2 teaspoons salt |
1 teaspoon fresh ground black pepper |
2 cloves garlic, minced |
2 teaspoons peeled and grated fresh ginger |
1/2 cup chopped onion |
2 cups peeled pitted and coarsely chopped ripe peaches |
2 teaspoons fresh lemon juice |
2 teaspoons ground ginger |
2 tablespoons firmly packed light brown sugar |
Directions:
1. 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.
2. 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.
3. 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.
4. 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).
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