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1
Early in the day prepare the pork loin and marinade.
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2
Rinse pork loin to remove any unwanted smells and pat dry with paper toweling.
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3
Remove pork to a nonreactive container.
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4
Place the limes and lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released.
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5
Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle.
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6
Blend the garlic cloves and the garlic pepper seasoning in a blender, then while the blender is still running, squeeze the juice of the limes and lemons through the feed tube to make a paste.
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7
With the blender still running, add the oil in a thin stream.
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8
Rub the paste into the pork, cover and leave refrigerated for 2 hours.
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9
Preheat oven to 350 degrees F. In a large saute pan with an oven safe handle, heat the oil and sear the pork loin on all sides.
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10
Roast covered in oven until fork tender, at least 45 minutes.
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11
Transfer pork to a utility platter and let rest in a warm place before slicing.
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12
The pork can also be cooked on the grill.
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13
Heat grill to medium-high heat.
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14
Wrap pork in a foil pouch in which you have shaken 1 tablespoon flour, and cook over indirect heat (on the side of the grill opposite the direct heat source) for about 1 hour 45 minutes to 2 hours.
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15
Let pork rest before slicing.
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16
While the pork is cooking, prepare the aioli.
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17
Add peaches, mayonnaise, and cilantro to a food processor and blend until smooth.
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18
Season with salt and white pepper, to taste.
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19
Lay slices of pork loin on rolls and spoon peach aioli over.
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20
Garnish with cilantro sprigs.
