Roast Pork Loin With Peach Glaze - cooking recipe

Ingredients

1 (4 lb) boneless pork loin roast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup peach preserves
Chunky Peach Chutney
2 medium sweet onions, chopped
2 tablespoons finely chopped fresh ginger
2 garlic cloves, minced
2 tablespoons olive oil
4 lbs peaches, cut into chunks (do not peel)
2 granny smith apples, chopped
2 cups white wine vinegar
1 cup pitted dried cherries
1 cup sugar
1 cup firmly packed light brown sugar
1/2 cup dried sweetened cranberries
1/4 cup fresh lime juice
2 tablespoons brandy
1 teaspoon salt
3/4 cup chopped toasted pecans
Garnish
sliced fresh peach
fresh rosemary sprig

Preparation

Rub roast on all sides with 1 tablespoons olive oil; sprinkle evenly with salt and pepper.
Place roast on a rack in a foil-lined broiler pan.
Bake in a preheated 450\u00b0 oven for 45 minutes.
Brush roast evenly with peach preserves; bake roast 8 more minutes or until a meat thermometer reads 155\u00b0; remove from oven and let stand 15 minutes.
While roast is cooking, make chutney: saute onions, ginger, and garlic in hot oil over med-high heat 3-5 minutes.
Stir in peaches and the next 9 ingredients; cook/stir until sugar dissolves.
Bring to a boil; decrease heat, and simmer, stirring occasoinally, 1 hour or until thickened (do not cook until fruit is mushy).
Stir in pecans.
Slice roast and serve with chutney; garnish with fresh peach slices and rosemary sprigs.