Peachy Pork Loin

1. 1

   In blender combine all ingredients, but pork; blend until smooth.

2. 2

   Place pork in large, heavy plastic bag; pour half of peach sauce over roast and refrigerate overnight. Refrigerate the remaining sauce.

3. 3

   The next day, prepare grill by arranging a drip pan surrounded by medium-hot coals; if using a gas grill, heat to medium temperature.

4. 4

   Add hickory chips, dampened with water to heat source.

5. 5

   Place pork on grill over drip pan; baste often with remaining sauce until internal temperature reaches 155-160 degrees, about 60 minutes.

6. 6

   Let meat stand 10 minutes; slice thin and serve with heated reserved peach sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.