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Description
For your next grilled meal, serve this grilled roast with peach sauce. Accompany with deviled eggs, Black and Blue Cole Slaw, and Doctored Beans.
Ingredients
US|METRIC
8 SERVINGS
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Directions
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Directions
- In blender, combine salt, pepper, ginger, oil, vinegar, brown sugar, chili sauce, and undrained peaches. Blend until smooth. Place pork loin in a heavy plastic bag, pour half of peach sauce over; refrigerate, covered, overnight. Refrigerate remaining peach sauce.
- Prepare grill by arranging a drip pan surrounded by medium-hot coals (if using a gas grill, heat to medium temperature). Add hickory chips, dampened with water, to heat source. Place pork on grill over drip pan and cook for 40 minutes (about 20 minutes per pound). Baste often with marinade until internal temperature on a thermometer reads 145 degrees Fahrenheit and let rest for 10 minutes before serving.
- Slice thinly and serve with reserved peach sauce, heated.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat2.5g13% |
Trans Fat0g |
Cholesterol75mg25% |
Sodium1030mg43% |
Potassium650mg19% |
Protein25g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber3g12% |
Sugars18g |
Vitamin A8% |
Vitamin C15% |
Calcium2% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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