• 2 pounds pork loin roast (boneless)
  • 8 ounces peach jam
  • 15 ounces sliced peaches (in light syrup)


  1. Heat oven to 350 degrees F. Place roast in shallow roasting pan.
  2. Meanwhile, in small bowl mix together jam and peaches. Pour over pork and roast* for 40 minutes (20 minutes per pound). Roast until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.
  3. *Slow cooker tip: Place pork in a slow cooker and top with mixture of jam and peaches. Cover and cook on high setting 3-4 hours or on low setting for 6-7 hours until pork is fork-tender. Transfer pork to a cutting board and let stand for 10 minutes before carving.
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