Peach Pork with Soy Ginger
10 to 12 fresh ABBOTT PEACHES, unpeeled
¼ cup of lemon juice
¼ cup of reduced sodium soy sauce
1/3 cup of honey
1 clove of garlic, finely minced
1/8 teaspoon of ginger
1/8 teaspoon of pepper
4 to 6 pound pork loin roast
Cut 5 peaches in half and remove pits. Process to make 2 cups of puree. Blend 1 cup of the puree with 1 tablespoon of lemon juice. Refrigerate.
Combine remaining peach puree with the remaining lemon juice, soy sauce, honey, minced garlic, ginger, and pepper.
Pour over meat and marinate for in a plastic bowl or a large sealed plastic bag in the refrigerator for 3 hours or more, turning occasionally. Drain and reserve marinade. Cook meat on a spit over low coals for about 3 hours, basting often with marinade. Cut the remaining peaches in half and remove pits. About 30 to 40 minutes before the roast is done, place the peach halves on a double thickness of foil under the roast. Brush with marinade and serve as a garnish surrounding the roast.
Heat the refrigerated peach mixture with the marinade to serve with the roast.
Serves 10 to 12.