Ingredients
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2 tablespoons sea salt
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1/2 cup sugar
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4 cups hot water
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3 lbs pork loin roast (brined for 4 - 6 hours)
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2 tablespoons vegetable oil
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1 1/2 teaspoons salt
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1 teaspoon fresh ground black pepper
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2 cloves garlic, minced
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2 teaspoons peeled and grated fresh ginger
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1/2 cup chopped onion
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2 cups peeled pitted and coarsely chopped ripe peaches
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2 teaspoons fresh lemon juice
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2 teaspoons ground ginger
Instructions
- DISSOLVE the salt and sugar in the water, then soak the pork in the brine for 4-6 hours; Remove from the brine, rinse well, dry thoroughly with paper towels and proceed with the recipe.
- BRUSH the roast with 1 tablespoon of vegetable oil and rub all over with the salt, pepper, garlic, and fresh ginger; Load the roast onto the spit rod assembly and roast until an instant-read meat thermometer inserted into the thickest part registers 160 degrees, about 20 minutes per pound.
- HEAT the remaining 1 tablespoon of vegetable oil in a small saucepan over medium heat; Add the onion and cook, stirring, until softened, about 3 minutes; Add the peaches, lemon juice, ground ginger, and brown sugar and simmer until the mixture reduces and thickens, 15 to 20 minutes; Keep the sauce simmering while the pork is roasting.
- BASTE during the last 20 minutes of cooking time by stopping the rotisserie and brushing the peach sauce on the roast, continue to stop and baste every 5 minutes or so; When the roast is done remove it from the rotisserie and cover it loosely with aluminum foil and allow it to rest for 15 minutes; Carve the roast and serve with any remaining peach sauce on the side (after a vigorous boil).