Monday, March 28, 2011

Peach Pork Roast

  • Picture courtesy of the Open Pantry

    • boneless pork loin roast shopping list
    • 1 can (15.25 oz)sliced peaches in heavy syrup1/4 tsp onion salt
    • 1/4 tsp black pepper
    • 1/2 c. chili sauce
    • 1/3 c. light brown sugar
    • 3 TBS apple cider vinegar
    • 1 tsp. pumpkin pie spice
    • 1 TB cornstarch
    • 2 TBS water
  • Coat a 6 qt. Slow cooker with nonstick cooking spray. Place roast into slow cooker; season with onion salt and black pepper.
  • Drain peaches, reserving the syrup. In a bowl, whisk syrup, chilisauce, brown sugar, vinegar and pumpkin pie spice. Pour over meat; scatter peach slices over the roast. Cook 3 hours on high or 6 hours on low.
  • Remove meat and allow to rest for 10 minutes. Spoon out peach slices and reserve. Place liquid in a small saucepan and bring to a boil over medium-high heat. Stir in cornstarch mixture and cook, stirring for about 30 seconds until the sauce thickens.
  • To serve, slice meat and scatter reserved peach slices over the top.

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