Peach-glazed Rosemary Pork Loin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 3-4 lb Pork Tenderloin
3 cloves garlic
1 T Nature's Seasoning
Cracked Pepper
5 sprigs of fresh rosemary
1 bottle Fuzzy Navel wine cooler
1 12 oz can peach nectar
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Directions: |
Directions:Rinse pork and pat dry. Put into a 9x13x2 inch pan. Stab 1/2 inch slits all over pork - approximately 2 inches deep.
Using a garlic press, crush garlic cloves and rub all over pork. Pour wine cooler and peach nectar over the meat. Sprinkle Nature's Seasoning and cracked pepper over pork.Cover with foil and refrigerate overnight. Using a turkey baster, cover meat 4 or 5 times with liquids while marinating.
To bake:
Remove meat from refrigerator - let stand 20-30 minutes. Drain off liquid, reserving 1 C for basting while roasting.
Lay rosemary sprigs across the top of the pork roast.
Preheat oven to 325 degrees - Roast uncovered at 325°F. to an internal temperature of 150°F. for medium doneness. When meat starts to brown use reserved liquid to brush meat. Bake time approximately 2 hours. Remove from oven and let stand 15 minutes before slicing. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:15 min |
Personal
Notes: |
Personal
Notes: This makes a beautiful presentation for holidays - Surround sliced meat on platter with spiced peach halves and tuck rosemary sprigs between the peaches.
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