It’s that time again. Time to share your favorites on What’s On the Menu Wednesday. I really appreciate your willingness to link up and/or try some deliciousness.
I hope everyone had a safe and fun-filled Independence Day. It was such a nice, long weekend, and our weather cooperated. It was definitely hot, but since we were at the lake, hot was a good thing. We were able to enjoy lots of fireworks shows around us from our deck. It was the best of both worlds — lots of boom, sparkle and bang — no expense
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.We grill all year round, but like so many of you, we use it very orten in the spring and summer. One of our favorite menus is this one with pork loin and fresh peaches. (Our Arkansas peaches are in season and are so delicious.) Even the side items of asparagus, fresh sweet corn and baked potatoes were done on the grill.
Peach Glazed Pork Loin
1/2 cup onion, diced
1 Tablespoon garlic, minced
1 Tablespoon ginger, minced
1/4 teaspoon red pepper flakes
1 1/2 cups peach juice or nectar
1 cup sliced fresh peaches (you can use frozen)
1/2 cup peach preserves
1/4 cup ketchup
1 Tablespoons apple cider vinegar
1 Tablespoon honey
2 teaspoons fresh lime juice
1 cinnamon stick
1 2-pound boneless pork loin roast, trimmed, seasoned with salt and pepper
1 Tablespoon garlic, minced
1 Tablespoon ginger, minced
1/4 teaspoon red pepper flakes
1 1/2 cups peach juice or nectar
1 cup sliced fresh peaches (you can use frozen)
1/2 cup peach preserves
1/4 cup ketchup
1 Tablespoons apple cider vinegar
1 Tablespoon honey
2 teaspoons fresh lime juice
1 cinnamon stick
1 2-pound boneless pork loin roast, trimmed, seasoned with salt and pepper
Sweat onion, garlic, ginger and red pepper flakes in 1 Tablespoon olive oil in a saucepan over medium-low heat until soft, about 5 minutes. Add nectar and increase heat to medium-high and simmer until reduced to 1 cup, about 10 minutes.
Stir in remaining ingredients (except pork loin), reduce heat to medium, and simmer slightly, 10 minutes. Discard the cinnamon stick. Reserve 1/2 cup of the sauce for basting the roast during cooking, then transfer the remaining sauce to a bowl, cool and cover with plastic wrap. This can be stored up to one week in the refrigerator.
Grill the pork loin first over direct heat to sear the top side, about 5 minutes.
Baste with 1/2 cup reserved sauce, then transfer to indirect heat. Roast, turning to baste every 10 minutes, until an instant-read thermometer inserted in the center registers 155 degrees, 45 minutes to 1 hour. Remove from the grill and let rest 5 minutes. Cut inte 1/2-inch thick slices. Serve with the remaining sauce and your choice of sides.
Grilled side items:
Asparagus – Trim off the woody ends then toss with olive or grapeseed oil, salt and pepper. Grill over direct high heat for about 3 to 5 minutes. You can also dust with yarlic powder while cooking if you like.
Asparagus – Trim off the woody ends then toss with olive or grapeseed oil, salt and pepper. Grill over direct high heat for about 3 to 5 minutes. You can also dust with yarlic powder while cooking if you like.
Corn on the Cob – Shuck ears, trim the ends and halve crosswise, if desired. Toss with olive or grapeseed oil, salt, pepper and garlic powder. Grill over direct high heat about 10 to 15 minutes, turning often. I like to sprinkle these with fresh thyme and/or chopped rosemary half way through the cooking.
Grilled Baked Potatoes – Wash and dry russet potatoes, then rub with olive oil, salt and pepper. Grill over indirect heat 45 minutes to 1 hour.
So easy. So delicious. My kind of summer.
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I’m looking forward to what you have to say.
Linked to: Menu Plan Monday
What a great recipe for pork. I cannot wait to try it out. Perfect with the peaches in season right now. Check out our mango salsa we linked today. Delicious.
Happy Friday! I wanted to let you know about my cookbook giveaway that is going on right now until July 16th. Stop on by to enter! Hope you are having a great week 🙂
http://steaknpotatoeskindagurl.blogspot.com/2011/07/my-first-giveaway.html
i bookmarked this recipe
it looks yummy!
i know im late commenting but i would love if you visited my blog and checked out my Menu Plan
Have a great weekend!
From Cristin To Mommy