| PEACHY SMOKED PORK ROAST |
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from Scott Fine's Great Grilling The National Pork Producers Council offers this recipe for pork roast filled with smoky flavor and the sweetness of one of central Texas' favorite crops: peaches. 1 2-pound boneless pork loin roast 1 tablespoon salt 1/2 teaspoon black pepper 1 teaspoon ground ginger 2 tablespoons vegetable oil 2 tablespoons apple cider vinegar 1/2 cup firmly packed brown sugar 3 tablespoons bottled chili sauce 1 29-ounce can peach slices in heavy syrup, undrained In blender or food processor, combine salt, pepper, ginger, oil, vinegar, brown sugar, chili sauce and undrained peaches. Whirl until smooth. Place pork loin in a heavy resealable bag and add half of peach sauce. Prepare grill, surrounding drip pan with medium hot coals. (If using a gas grill, heat to medium temperature.) Add hickory chips, soaked with water, to heat source. Place pork on grill over drip pan. Baste often with marinade until internal temperature reaches 155ºF to 160ºF (about 60 minutes). Let stand 10 minutes, then slice thinly and serve with reserved peach sauce, heated. |
