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Roasted Pork Loin with Peach BBQ Sauce

Photo: Roasted Pork Loin with Peach BBQ Sauce

TOTAL TIME: 1 hr 45 min
Prep: 25 min
Inactive Prep: 10 min
Cook: 1 hr 10 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

PORK AND PEACH BBQ SAUCE:
  • 2 tablespoons garlic, minced
  • 2 tablespoons ginger, minced
  • One 2 1/2-pound boneless pork loin roast
  • Kosher salt and cracked black pepper
  • 1/4 cup low-sodium chicken stock
    SMASHED POTATOES:
    • 1 1/2 pounds small Yukon gold potatoes
    • Kosher salt
    • 1/2 cup half-and-half
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    Directions

    For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.

    Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.

    Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour.

    For the smashed potatoes: Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve.

    For serving the pork: Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers.

    Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.

    Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes.

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    5

    Newest Ratings and Reviews

    Read all 8 reviews

    • on April 21, 2013

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      this was great - had a lot of leftover sauce but very tasty

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    • on April 15, 2013

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      Made this for a family birthday celebration last night using about 24 oz. of frozen peaches. It turned out great! I will for sure be making this recipe again. In reducing the sauce I also a little white wine to deglaze the roasting pan. I also made the mashed potatoes which were delish! We roasted some broccoli for a really nice Sunday dinner.

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    • on April 08, 2013

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      Loved the recipe and made my own by using unsweetened, drained, canned peaches. Cut back a little on the brown sugar allowing for some added sweetness from the canned peaches. The addition of a 1/4 cup of bourbon made a delicious sauce even better!

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