Ingredients Jump to Instructions ↓

  1. 1 tbsp. salt

  2. 1/2 tsp. pepper

  3. 1 tsp. ground ginger

  4. 2 tbsp. vegetable oil

  5. 2 tbsp. cider vinegar

  6. 1/2 cup brown sugar

  7. 3 tbsp. chili sauce

  8. 812 g can peach slices in heavy syrup

  9. 906 g boneless pork loin

Instructions Jump to Ingredients ↑

  1. Combine salt, pepper, ginger, oil, cider vinegar, brown sugar, chili sauce and peaches with syrup in a blender and puree until smooth. Place the pork loin in a shallow baking dish. Pour 1/2 of the peach mixture over the pork. Turn pork to coat. Cover and refrigerate pork overnight, turning occasionally. Cover and refrigerate the remaining peach mixture.

  2. Prepare grill. Remove pork from the marinade and place on an oiled grill rack. Grill pork about 60 minutes, turning frequently and basting with reserved peach mixture, until temperature reaches 155 degrees. Transfer pork to a cutting board and tent with foil. Let pork stand 5 minutes before slicing and serving.


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