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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 13 reviews

  • on November 09, 2014

    Flag

    This sauce is awesome! Made some more tonight and put it in mason jars. It's really good!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 29, 2013

    Flag

    I thought the BBQ sauce tasted too much like ketchup and not enough like peaches. I have to doctor up my leftover sauce and add more peaches and spice. I probably won't make it again but it looked SO good on TV.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 28, 2013

    Flag

    This sauce is amazing - I used chicken instead of the pork - GOOD!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.