Rotisserie Peach And Ginger Pork Roast Recipes

Steps:

• Prepare your pork roast by rinsing under cold water and pat dry with paper towels.
• Use a sharp knife and make 4 deep slits into the meat, 2 slits evenly on each side and push a piece of fresh garlic down deep into the meat.
• Tie your roast firmly together with household string if necessary to make sure that it holds together as it cooks and rotates.
• Move your pork roast to a working surface and season the entire roast generously with season salt, garlic powder and thyme.
• Use your hands and rub the seasonings deep into the roast over and over until you can no longer feel the grittiness of the seasoning and the thyme leaves appear to be evenly spread throughout the roast.
• Fit the pork roast snuggly onto the rotisserie rod as dead center as possible.
• Calculate the weight of your roast by at least 20 minutes per pound or when the internal temperature reaches 160 degrees Fahrenheit.
• Carefully remove your roast from the rotisserie, of the rod and onto a serving platter.
• Let the meat stand undisturbed for 5-10 minutes and then carve the meat as usual.

Steps:

• For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender. Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan. Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. For the smashed potatoes: Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve. For serving the pork: Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers. Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes. Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes.

Steps:

• Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.

Steps:

• Preheat oven to 350 degrees.
• Combine salt, pepper, garlic pwdr and paprika and rub all over the pork.
• Place pork in roasting pan and bake for 1 hr 15 minutes.
• In small saucepan heat brown sugar, rum or O.
• J.
• ,butter, mustard, vinegar and ginger; simmer whisking until consistency of jam and reduced to 1/4 cup.
• Brush glaze over roast during last 15 minutes of cooking time.
• Let stand about 10 minutes before you slice it.

Steps:

• combine season salt and thyme, rub on all sides of roast.
• Grill over indirect heat or bakes 1 1/2 hours at 350 or until done.
• combine preserves, worcestershire sauce, ginger.
• coat pork roast with preserves mixture during the last 10 minutes of cooking.