PORK ROAST WITH GEORGIA PEACH SAUCE

"Marinate the pork ahead of time for a deep rich flavor."

1/4 cup soy sauce
3 tablespoons sherry
1 large clove of garlic, minced
1 teaspoon dry mustard
1/2 teaspoon ground cinnamon
1/2 teaspoon thyme
1 (3 to 4-pound) center cut pork loin roast
2/3 cup pureed peaches
1/4 cup chili sauce or ketchup
1 cup water, divided use
Fresh, sliced peaches (for garnish)

In small bowl combine first 6 ingredients. Marinate pork 2-3 hours or overnight in refrigerator. Reserve marinade for later use.

Preheat oven to 325 degrees F.

Roast pork for about 30 minutes per pound or until meat thermometer reaches at least 160 degrees F.

Meanwhile, in small saucepan combine reserved marinade, peach puree, chili sauce and 1/2 cup water; boil then reduce to simmer. Baste pork during last 20 minutes of cooking.

After pork is cooked, add remaining 1/2 cup water to oven pan and scrape up pan juices. Add pan juices to sauce and heat thoroughly.

Serve roast with sauce and garnish with fresh peach slices.

Makes 9 servings or about 3 servings per pound
Source: Recipe pamphlet: Enjoy Georgia Peaches, Georgia Peach Commission