Rotisserie Peach and Ginger Pork Roast
Elevate your grilling game with this Rotisserie Peach and Ginger Pork Roast, a mouthwatering centerpiece perfect for weekend gatherings or special occasions. This recipe combines the savory richness of a perfectly cooked pork loin roast with the natural sweetness of fresh peaches and the warm spice of ginger, creating a flavor-packed glaze that's irresistibly tangy and aromatic. Slow-cooked on a rotisserie (or indirect grill heat) for tender, juicy results, the roast is basted with a luscious peach-ginger glaze enhanced by honey, soy sauce, and a hint of warming spices like cinnamon and nutmeg. Topped with a silky peach-ginger sauce made from the leftover glaze, every slice is bursting with flavor. Serve this showstopping dish with roasted vegetables or a bright summer salad for a balanced meal that's as visually stunning as it is delicious. Perfect for peach season, make this sweet and savory pork roast your next culinary masterpiece!
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Recipe Information
Ingredients
- 4 lbs Pork loin roast
- 3 Fresh peaches
- 1 inch piece Fresh ginger root
- 3 tbsp Honey
- 2 tbsp Soy sauce
- 2 tbsp Apple cider vinegar
- 3 Garlic cloves
- 2 tbsp Olive oil
- 1.5 tsp Salt
- 1 tsp Black pepper
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground nutmeg
- 0.5 cup Chicken or vegetable broth
Instructions
Preheat your rotisserie grill to medium heat (about 350°F). If you don’t have a rotisserie, prepare a grill with indirect heat.
Peel and dice the peaches into small chunks. Grate the ginger finely using a microplane or small grater. Mince the garlic cloves.
In a small saucepan over medium heat, combine the peaches, grated ginger, honey, soy sauce, apple cider vinegar, garlic, olive oil, cinnamon, and nutmeg. Stir well and simmer for about 10 minutes until the peaches begin to break down and the mixture thickens slightly. Remove from heat and let cool slightly.
Using a sharp knife, trim any excess fat from the pork loin roast. Rub the roast evenly with salt and black pepper.
Brush a generous amount of the peach-ginger glaze all over the pork loin roast, ensuring it is evenly coated. Reserve some of the glaze for basting.
Secure the pork loin to the rotisserie spit rod according to the manufacturer’s instructions. If cooking on a grill, place the roast on the indirect heat side of the grill.
Cook the pork roast for approximately 75-90 minutes, or until the internal temperature reaches 145°F (63°C), basting with the reserved glaze every 20 minutes for optimal flavor and moisture.
While the pork is cooking, add the chicken or vegetable broth to the remaining peach-ginger glaze to create a sauce. Simmer for 5-7 minutes until slightly thickened. Set aside.
Once the pork roast is fully cooked, carefully remove it from the rotisserie rod or grill. Tent it with foil and let it rest for 10 minutes to allow the juices to redistribute.
Slice the pork roast into thick, generous portions and serve with the peach-ginger sauce drizzled over the top. Pair with roasted vegetables or a fresh summer salad for a complete meal.
Nutrition Facts
Calories |
5077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.1 g | 364% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 6256 mg | 272% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 90.2 g | ||
| Protein | 499.0 g | 998% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 8836 mg | 188% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
