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1
For the pork and peach bbq sauce:
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Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
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3
Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
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4
Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour.
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5
For the smashed potatoes:
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Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve.
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7
For serving the pork:
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Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers.
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9
Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
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10
Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes.
