Peachy Pork Loin - cooking recipe

Ingredients

2 -3 lbs boneless pork loin
1 tablespoon salt
1/2 teaspoon ground pepper
1 teaspoon ground ginger
2 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 cup brown sugar
2 tablespoons chili sauce
1 (29 ounce) peach slices in heavy syrup, undrained

Preparation

In blender combine all ingredients, but pork; blend until smooth.
Place pork in large, heavy plastic bag; pour half of peach sauce over roast and refrigerate overnight. Refrigerate the remaining sauce.
The next day, prepare grill by arranging a drip pan surrounded by medium-hot coals; if using a gas grill, heat to medium temperature.
Add hickory chips, dampened with water to heat source.
Place pork on grill over drip pan; baste often with remaining sauce until internal temperature reaches 155-160 degrees, about 60 minutes.
Let meat stand 10 minutes; slice thin and serve with heated reserved peach sauce.