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Roast Pork Loin With Peach Glaze

Southern Living

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Worthy of a Special Occasion

Prep: 15 min., Bake: 53 min., Stand: 15 min. Make this recipe the day before; then cover and chill. Unwrap, cut into slices, and wrap for travel. Transfer to a platter just before serving.

Yield: Makes 8 servings

Ingredients

  • 1  (4-lb.) boneless pork loin roast, trimmed
  • 1  tablespoon  olive oil
  • 1  teaspoon  salt
  • 1/2  teaspoon  pepper
  • 1/2  cup  peach preserves
  • Chunky Peach Chutney (optional)
  • Garnishes: sliced fresh peaches, fresh rosemary sprigs

Preparation

1. Rub pork loin roast on all sides with 1 Tbsp. olive oil, and sprinkle evenly with 1 tsp. salt and 1/2 tsp. pepper.

2. Place roast on a rack in an aluminum foil-lined broiler pan.

3. Bake at 450° for 45 minutes. Brush roast evenly with 1/2 cup peach preserves. Bake roast 8 more minutes or until a meat thermometer inserted into thickest portion registers 155°. Remove from oven, and let stand 15 minutes or until thermometer reaches 160° before slicing.

4. Serve roast with Chunky Peach Chutney, if desired, and garnish, if desired.

Rebecca Rather, Rebecca Rather, Rebecca Rather

Rather Sweet Bakery & Café

249 E. Main Street

Fredericksburg, TX 78624

, Southern Living, JUNE 2006