Roast Pork Loin With Peach Glaze

Southern Living
Roast Pork Loin With Peach GlazeRecipe
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.
Makes 8 servings


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


Prep: 15 Minutes
Cook: 53 Minutes
Stand: 15 Minutes

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.

Created date

May 2006