Nutritional Info

Nutrition Facts

Serving Size 1 (183g)

Calories 428
Calories from Fat 268 (63%)
Amount Per Serving %DIV
Total Fat 29.8g 46%
Saturated Fat 17.1g 86%
Monounsaturated Fat 10.7g
Polyunsaturated Fat 2g
Trans Fat 0.0g
Cholesterol 160.9mg 54%
Sodium 84.6mg 4%
Potassium 488.3mg 10%
Total Carbohydrate 2g 1%
Dietary Fiber 0.1g 0%
Sugars 0.2g
Protein 31.5g 63%

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Recipe Description
You'll win raves with this new recipe for pork from the "Fresh Ideas with Boneless Pork Recipe Contest," sponsored by the National Pork Producers Council.
Prep time
45 min
Cook time
1 hr
Ready In
1 hr 45 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Cup(c)  brown sugar, packed
1 Tablespoon(T)  salt
3 Tablespoon(T)  chili sauce
2 Tablespoon(T)  vegetable oil
2 Tablespoon(T)  cider vinegar
1 Teaspoon(t)  ginger, ground
1/2 Teaspoon(t)  pepper
29 Ounce(oz)  peaches, sliced, in heavy syrup and undrained
2 Pound(lb)  pork boneless loin roast
2 Cup(c)  hickory wood chips

Preparation

Place all ingredients except pork and wood chips in blender or food processor. Cover and blend on medium speed until smooth. Place pork in resealable plastic bag. Pour half of the peach sauce over pork, then turn pork to coat with marinade. Seal bag and refrigerate at least 8 hours, but no longer than 24 hours. Cover and refrigerate remaining peach sauce to serve with pork. Cover wood chips with water and soak for 30 minutes. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat. Drain wood chips and add to medium hot coals, or medium lava rock. Cover and grill pork over drip pan and 4 to 6 inches from heat, about 1 hour, turning and brushing frequently with marinade. When meat thermometer reads 155°F to 160°F when tip is inserted in center of pork, it should be done. Discard any remaining marinade. Remove pork to carving board. Let stand 10 minutes. Heat reserved peach sauce. Cut pork into thin slices. Serve with sauce.

Additional notes

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Peachy Smoked Pork Roast
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