3 Reviews of Rotisserie Peach And Ginger Pork Roast

From: Robert G

On Aug 3, 2004

I never knew pork loin could be so tender. The peach sauce is the perfect match for it too. I also didn't know that my wife, me and one 2 year old could eat 2.5 lbs of pork in one sitting either. The sauce had to be doubled for my families liking though

From: Mr Jackson

On Aug 27, 2007

I made this yesterday for my fathers 70th Bday dinner. Everyone liked and said it was good. I gave it three stars for starters. I will have to make it again with a few adjustments. Here is what I did…. I started with a 6 lbs loin roast, which was two roast tied together. I doubled the brine recipe and soaked for 6 hours. After brining and adding the rub, I spited and set in rotisserie. There was no temp listed on the recipe so I proceeded cooking on medium. I followed the direction for the sauce and basted the best I could. Following the 20 per lbs, I set my timer for 100 mins. At that point it was already at 160 degrees. I basted for another 15 and let it rest. Since it was done early I had to keep it warm in the oven which probably helped dry it out. I would recommend chopping the peaches to about ¼� to 3/8�. Thanks again.

From: SunFlwrz11

On Jun 18, 2009

Holy YUM!!! This was dinner tonight and it was perfect. I didn't have peaches on hand so i used a jar of apricot preserves (16 oz i think) and added 2/3 cup chicken stock and 1 tsp dijon mustard to the sauce. Delish - thanx for sharing!