Category: Pork
peachy smoked pork roast
2 pound boneless pork loin, rolled
and tied
1 tablespoon salt
½ teaspoon pepper
2 tablespoons cider vinegar
3 tablespoons chili sauce
1 teaspoon ginger
2 tablespoons cooking oil
½ cup brown sugar
1 can (29 ounces) peaches, undrained
Blend all ingredients except pork in blender. Place pork in heavy plastic bag. Add 1/2 of the sauce. Refrigerate overnight. Preheat oven to 350 degrees. Bake until internal temperature of 155 degrees, approximately 60 minutes. Let stand 10 minutes before slicing. Serve with remaining sauce, heated.
Submitted by Cathy Pullins, Cable
Rate this Recipe
© 2008 Ohio Farm Bureau Federation, Inc. All rights reserved. Material provided on this website is acquired from many knowledgeable and reliable sources. However, the material is intended to be informational only; is not guaranteed as to accuracy; and in no way should be considered a preference, recommendation or referral of any specific facility or activity.
Add A Comment
Add A Comment