Ingredients for Rotisserie Peach And Ginger Pork Roast
- Sea Salt
- 2 tablespoons granulated sugar
- Hot Water
- Pork Loin Roast
- 2 tablespoons vegetable oil
- 1/4 cup kosher salt
- Fresh Ground Black Pepper
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 medium yellow onion, chopped
- 2 cups peeled and sliced fresh peaches
- Fresh Lemon Juice
- 1 teaspoon ground ginger
- Light Brown Sugar
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How to Make Rotisserie Peach And Ginger Pork Roast
- **Brine the Pork:** In a large bowl, dissolve 1/4 cup kosher salt and 2 tablespoons granulated sugar in 4 cups of cold water. Submerge the pork roast in the brine and refrigerate for 4-6 hours.
- **Prepare the Pork:** Remove the pork roast from the brine, rinse thoroughly under cold water, and pat completely dry with paper towels.
- **Season the Pork:** Brush the roast with 1 tablespoon vegetable oil. Rub generously with 1 tablespoon kosher salt, 1 teaspoon black pepper, 4 cloves minced garlic, and 1 tablespoon grated fresh ginger.
- **Roast the Pork:** If using a rotisserie, load the roast onto the spit rod and roast until an instant-read meat thermometer inserted into the thickest part registers 160°F (71°C), approximately 20 minutes per pound. If using an oven, place the roast on a rack in a roasting pan, and roast at 325°F (163°C) until a meat thermometer registers 160°F (71°C).
- **Prepare the Peach Sauce:** While the pork roasts, heat the remaining 1 tablespoon vegetable oil in a small saucepan over medium heat. Add 1 medium yellow onion, chopped, and cook, stirring occasionally, until softened, about 3 minutes.
- **Simmer the Sauce:** Add 2 cups peeled and sliced fresh peaches, 2 tablespoons lemon juice, 1 teaspoon ground ginger, and 2 tablespoons brown sugar. Simmer until the sauce reduces and thickens, about 15-20 minutes.
- **Baste (Rotisserie Only):** During the last 20 minutes of roasting, stop the rotisserie periodically and baste the pork generously with the peach sauce every 5 minutes.
- **Rest the Pork:** Once the pork reaches 160°F (71°C), remove it from the rotisserie (or oven) and loosely tent with aluminum foil. Let rest for 15 minutes before carving.
- **Serve:** Carve the pork roast and serve with the remaining peach sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
126 g
Sugar
105g
Fat
42g
Carbs
9g
