Recipe Categories
Meat 
Misc. Pork
Tenderloin & Stomach

Lynn's Pork Loin With Peach Sauce

1/4 cup soy sauce
1 large clove garlic, minced
1/2 teaspoon cinnamon
1 (3 to 4-lb.) center-cut pork loin roast
1/4 cup chili sauce or ketchup
3 tablespoons sherry
1 teaspoon dry mustard
1/2 teaspoon thyme
2/3 cup fresh Georgia peaches, pureed
1 cup water, divided

In a small bowl, combine soy sauce, sherry, garlic, mustard, cinnamon, and thyme. Marinate pork 2 to 3 hours or overnight in refrigerator.
Reserve marinade for later use.
Preheat oven to 325°. Cook roast 30 minutes per pound or until meat thermometer reaches at least 160°.
While roast is cooking, combine in a small saucepan the remainder of marinade, peach puree, chili sauce and 1/2 cup water; boil then reduce to simmer.
Baste pork during the last 20 minutes of cooking.
After pork is cooked, add remaining 1/2 cup of water to oven pan and scrape up pan juices. Add juices to sauce.

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