Peach Glazed Pork Roast is marinated in a soy-based marinade and then roasted and topped with a sweet peach glaze. So flavorful!
You’ll need a 3 to 4-pound boneless pork loin for this recipe. I love to roast pork loins. Scroll down for more pork loin recipes. They are fairly lean, are easy to cook, and feed a large family. Pork loins don’t have a ton of flavor on their own so it is important to really add lots of flavor.
For maximum flavor, the pork is first marinated in a mixture of soy sauce, dry sherry, garlic, thyme, dry mustard, white pepper, and just a little cinnamon. You want to let it marinate at least 2 hours and up to 12 hours.
Next, the pork gets roasted in a 325 degree oven. Save the marinade because it will be used to make the glaze.
Once the roast is nearly done, it gets brushed with glaze. Extra glaze can be served with the pork as a sauce.
Great Sides For Serving With Peach Glazed Pork Roast
- Buttermilk Mashed Potatoes
- Crispiest Roast Potatoes
- Southern-Style Green Beans
- Cracker Barrel Lima Beans
- The BEST Yeast Rolls
- Country-Fried Corn
- If you use peach puree instead of peach preserves, you may want to add a tablespoon of brown sugar to the glaze.
- Apricot preserves can be used instead of peach preserves.
- Dry white wine or apple cider can be substituted for the sherry.
- To make the pork roast a little spicy, add 1/2 teaspoon of crushed red pepper flakes to the glaze.
- Be sure not to overcook the pork. It will be dry and tough. Use an instant read thermometer to check the temperature. Pork is done when it reaches an internal temperature of 145 degrees. Make sure you stick the thermometer in the very center of the pork.
Try These Other Delicious Pork Recipes
- Slow Cooker Garlic Butter Pork Roast
- Roasted Pork Loin with Mushroom Gravy
- Slow Cooker Apricot Glazed Pork Loin
- Bacon-Wrapped Maple Glazed Pork Loin
- Cornbread Stuffed Pork Chops
- Smothered Southern Pork Chops
- 1/4 cup soy sauce
- 3 tablespoons dry sherry
- 2 garlic cloves, minced
- 1 teaspoon dry mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground cinnamon
- 1 3 to 4-pound boneless pork loin
- 2/3 cup peach preserves or pureed peaches
- 1/4 cup chili sauce or ketchup
- Combine all marinade ingredients in a large ziptop bag. Add pork loin and refrigerate for 2 to 12 hours.
- Preheat oven to 325 degrees. Remove pork from marinade, reserving the marinade.Place pork, fat side up, in a roasting pan.
- Roast until pork reaches an internal temperature of 145 degrees. This can take from 55 to 80 minutes, depending on the size and thickness of your pork loin.
- While the pork is roasting, place reserved marinade, peach preserves, and chili sauce in a small saucepan. Add 1/4 cup of water and bring to a simmer. Keep warm.
- When pork is about 15 minutes away from being done, baste it with the glaze.
- When pork is done, set it on a cutting board or serving platter and let it rest for 15 minutes before slicing. Pour any juices from the roasting pan into the saucepan with the glaze. Reheat the glaze if necessary and serve it with the pork.