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RECIPE: Grilled Peachy Pork Loin

Grilled Peachy Pork Loin
Now that autumn has arrived and weather is becoming milder, it’s the perfect time to head outdoors to your barbecue and try a slow-and-low grilling dish. Grilled Peachy Pork Loin features a tangy peach marinade with grilled peaches for the garnish.

Peaches are part of the stone fruit family. Stone fruits get their name from their large, hard inner seed surrounded by a succulent, pulpy layer of fruit. Stone fruits include cherries, plums, mangoes, apricots, nectarines and pluots — a plum-apricot hybrid.

In addition to being naturally sweet, juicy and delicious, peaches provide a good amount of nutrients with few calories and no fat. Peaches contain 10 different vitamins, several minerals and significant antioxidants. A large peach provides about 3 grams of fiber.

This pork loin will need about three hours on the grill with regular basting, so kick your feet up and enjoy the fresh air — it will be worth the wait.

Grilled Peachy Pork Loin

Serves 12    
  • 10 medium peaches
  • ¼ cup lemon juice
  • ¼ cup reduced sodium soy sauce
  • 1/3 cup honey
  • 1 clove garlic, finely minced
  • 1/8 teaspoon ginger
  • 1/8 teaspoon black pepper
  • 4-pound pork loin roast

Wash peaches. Cut five peaches in half and remove pits, then puree in a blender or food processor. Mix ½ of the puree with 1 tablespoon lemon juice and set aside in refrigerator.  
Combine remaining peach puree with remaining lemon juice, reduced sodium soy sauce, honey, minced garlic, ginger and black pepper. Pour peach mixture over meat and marinate in a non-reactive container (plastic, glass or stainless steel) or large plastic bag in the refrigerator for at least three hours, turning occasionally. Drain and reserve marinade.  
Grill pork loin over low coals for about three hours, turning and basting often with marinade.  
About 30-40 minutes before the roast is done, cut remaining peaches in half and remove pits. Place peach halves on a double thickness of foil, brush with marinade and place on grill. Turn occasionally and cook till softened.
Cook the pork roast to internal temperature of 145 degrees F. Place meat onto serving platter and arrange grilled peaches around meat as a garnish. Let meat rest three minutes after removing from grill before slicing. Combine the refrigerated peach puree with remaining marinade in saucepan and bring to boil over medium heat. Serve with the roast.
Nutrition information per serving:  332 calories, 13 grams fat, 21 grams carbohydrate, 212 milligrams sodium
About Karen Stutzman RD

I am a Ascension Via Christi Hospital clinical dietitian and certified diabetes educator. I received my master’s degree in dietetics and nutrition from University of Kansas Medical Center. When I’m not working, I enjoy feeding and watching birds.