Rotisserie Peach And Ginger Pork Roast Food

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GINGER POT ROAST



Ginger Pot Roast image

Make and share this Ginger Pot Roast recipe from Food.com.

Provided by Boomette

Categories     Pork

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 lbs pork, picnic shoulder bone-in
2 tablespoons vegetable oil
1 large onion, peeled and quartered
4 garlic cloves, smashed
2 tablespoons ginger, smashed
3 cinnnamon sticks
1 tablespoon black peppercorns
1 tablespoon coriander seed
1 tablespoon fennel seed
1/2 teaspoon cumin
2 bay leaves
2 (355 ml) bottles ginger beer
1 -2 cup chicken stock
2 tablespoons molasses
salt

Steps:

  • Preheat oven to 350°F.
  • Season pork with salt.
  • Heat vegetable oil in a large pot over high heat; sear pork on all sides, approximately 7-10 minutes.
  • Remove pork, set aside.
  • Add onion, garlic and ginger, cook over medium heat until lightly browned.
  • Add all spices and toast until fragrant.
  • Deglaze with ginger beer and chicken stock.
  • Add molasses, bring up to a simmer.
  • Add pork, cover pot with lid and place in oven.
  • Braise until pork is tender, turning pork over half way through cooking, approximately 2 ½ hours.
  • Turn pork over half way through cooking.
  • Once pork is tender, remove from pot.
  • Remove fat cap, divide meat into 2 inch pieces and set aside.
  • With a fine strainer, pour liquid into a large wide-based pot.
  • Reduce braising liquid by 2/3 over high heat until thickened and will coat back of a spoon.
  • Glaze pork in sauce before serving.

PORK ROAST WITH GINGER PEACH GLAZE



Pork Roast with Ginger Peach glaze image

Make and share this Pork Roast with Ginger Peach glaze recipe from Food.com.

Provided by Lisa in Oregon

Categories     Pork

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 lbs boneless pork loin roast
3/4 teaspoon ground ginger
2 teaspoons season salt
1/2 cup peach preserves
2 teaspoons Worcestershire sauce
1 teaspoon ground thyme

Steps:

  • combine season salt and thyme, rub on all sides of roast.
  • Grill over indirect heat or bakes 1 1/2 hours at 350 or until done.
  • combine preserves, worcestershire sauce, ginger.
  • coat pork roast with preserves mixture during the last 10 minutes of cooking.

PORK TENDERLOIN WITH PEACHES



Pork Tenderloin with Peaches image

When pork comes together with peaches, onions, and a little orange juice, it's a party of flavors. Sub soy sauce for the fish sauce, if you like. We like this with rice and a green vegetable.

Provided by Bibi

Categories     Pork Tenderloin

Time 1h5m

Yield 8

Number Of Ingredients 14

3 slices bacon
1 (2 pound) package pork tenderloin
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¾ teaspoon ground ginger, divided
1 ½ cups vertically sliced onion
1 ½ teaspoons minced garlic
2 cups peeled and sliced fresh peaches
1 cup low-sodium chicken broth
2 tablespoons frozen orange juice concentrate
1 teaspoon fish sauce
2 tablespoons water
2 tablespoons cornstarch
fresh parsley for garnish (optional)

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Reserve drippings in the skillet.
  • Dry pork tenderloin with paper towels and season both sides with salt, pepper, and 1/4 teaspoon ground ginger.
  • Increase heat to medium-high and brown tenderloin in the bacon drippings on all sides, 5 to 7 minutes. Removed browned tenderloin from skillet, transfer to a plate, and keep warm.
  • Reduce heat to medium. Add onion slices to the same skillet and stir until onions are soft and beginning to take on some color, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Add sliced peaches, chicken broth, orange juice concentrate, and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Pile peaches on top of the meat, cover, reduce heat to simmer, and cook until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Arrange pork and peaches on a serving platter.
  • Meanwhile, combine fish sauce, water, and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium and bring skillet contents back to a boil. Add cornstarch mixture to the liquid in the skillet and stir quickly until sauce is bubbly and thickened, about 5 minutes.
  • Pour sauce over pork and peaches. Crumble up cooked bacon and sprinkle over the peaches. Garnish with parsley, if desired, and serve warm.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 8.9 g, Cholesterol 79.2 mg, Fat 6 g, Fiber 0.6 g, Protein 26.1 g, SaturatedFat 2 g, Sodium 347.4 mg

GRILLED PORK TENDERLOIN WITH GINGER PEACH SAUCE



Grilled Pork Tenderloin With Ginger Peach Sauce image

During the summer months grilled pork tenderloin is a frequent item on our menu. The Asian influenced sauce in this recipe would also be great with chicken or flank. Nectarines would be a nice substitute for the peaches. The marinading time is not reflected in the prep time.

Provided by Normaone

Categories     Pork

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 cup chopped onion
5 tablespoons sugar
1 1/2 cups dry red wine
3/4 cup low sodium soy sauce
1/4 cup balsamic vinegar
2 1/2 tablespoons fresh ginger, peeled and finely chopped
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fresh ground black pepper
3 (16 ounce) pork tenderloin
3 medium peaches, blanched in boiling water 1 minute and peeled, pitted and chopped
2 tablespoons chopped chives

Steps:

  • In a medium saucepan heat oil over medium heat.
  • Add onion and sugar, sautéing until onion is golden, about 6 minutes.
  • Add next 6 ingredients.
  • Cook 1 minute then remove from heat.
  • Put the pork in a large freezer bag.
  • Pour 1 cup sauce over pork.
  • Seal and refrigerate at least 6 hours or overnight.
  • Turn pork now and then.
  • Cover and refrigerate the remaining sauce.
  • Prepare BBQ to medium heat.
  • Remove pork from marinade and discard marinade.
  • Grill pork until internal temperature registers 155°F turning frequently, about 35 minutes.
  • Meanwhile, in a heavy medium saucepan, boil remaining sauce until reduced by half, about 5 minutes.
  • Add peaches.
  • Stir until heated through, about 1 minute.
  • Slice pork, arrange on platter, and spoon some of the sauce over.
  • Top with chives.
  • Serve.
  • Pass remaining sauce at the table.

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