Ingredients
-
-
2
-
1/2
-
4
-
3
-
2
-
1 1/2
-
1
-
2
-
2
-
1/2
-
2
-
2
-
2
-
2
Directions
Rotisserie Peach And Ginger Pork Roast,A wonderful change for pork roast. If you don’t have a rotisserie you can make it in your oven.,Fantastic! Followed the recipe to a tee. I’m now eating this one with white rice and corn on the cob as I’m writing this review.
Can’t find anything wrong with it although, I want to try apples next time. I think apples go better with pork, IMO.
Great recipe and I will try it again later this month. :-),Holy YUM!!! This was dinner tonight and it was perfect. I didn’t have peaches on hand so used a jar of apricot preserves (16 oz i think) and added 2/3 cup chicken stock and 1 tsp dijon mustard to the sauce. Delish – thanx for sharing!
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Steps
|
1
Done
|
Dissolve the Salt and Sugar in the Water, Then Soak the Pork in the Brine For 4-6 Hours; Remove from the Brine, Rinse Well, Dry Thoroughly With Paper Towels and Proceed With the Recipe. |
|
2
Done
|
Brush the Roast With 1 Tablespoon of Vegetable Oil and Rub All Over With the Salt, Pepper, Garlic, and Fresh Ginger; Load the Roast Onto the Spit Rod Assembly and Roast Until an Instant-Read Meat Thermometer Inserted Into the Thickest Part Registers 160 Degrees, About 20 Minutes Per Pound. |
|
3
Done
|
Heat the Remaining 1 Tablespoon of Vegetable Oil in a Small Saucepan Over Medium Heat; Add the Onion and Cook, Stirring, Until Softened, About 3 Minutes; Add the Peaches, Lemon Juice, Ground Ginger, and Brown Sugar and Simmer Until the Mixture Reduces and Thickens, 15 to 20 Minutes; Keep the Sauce Simmering While the Pork Is Roasting. |
|
4
Done
|
Baste During the Last 20 Minutes of Cooking Time by Stopping the Rotisserie and Brushing the Peach Sauce on the Roast, Continue to Stop and Baste Every 5 Minutes or So; When the Roast Is Done Remove It from the Rotisserie and Cover It Loosely With Aluminum Foil and Allow It to Rest For 15 Minutes; Carve the Roast and Serve With Any Remaining Peach Sauce on the Side (after a Vigorous Boil). |
