Peach Glazed Pork Roast with Soy Marinade
- Prep
- 12 min
- Cook
- 1 hr
- Yield
- 6 servings
- Level
- medium
- Cuisine
- Southern
This succulent pork loin roast combines savory Asian-inspired flavors with sweet peach glaze for an elegant main dish. The meat marinates in soy sauce, sherry, and aromatic spices, then roasts to perfection while being basted with a glossy peach preserve glaze. Perfect for dinner parties or special family meals, this recipe transforms a simple pork loin into an impressive centerpiece with complex flavors that balance sweet and savory beautifully.
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Ingredients
- ¼ cup soy sauce
- 3 tablespoons dry sherry
- 2 garlic cloves, minced
- 1 teaspoon dry mustard
- ½ teaspoon dried thyme
- ½ teaspoon white pepper
- ¼ teaspoon ground cinnamon
- 1 3 to 4-pound boneless pork loin
- ⅝ cup peach preserves or pureed peachesapricot preserves1:1sweet
similar fruit flavor
- ¼ cup chili sauce or ketchupketchup1:1pantry
mentioned as alternative
Method
10 steps- 1
Combine soy sauce, sherry, garlic, dry mustard, thyme, white pepper, and cinnamon in a large zip-top bag
- 2
Add pork loin to marinade and refrigerate for 2 to 12 hours
- 3
Preheat oven to 325 degrees and remove pork from marinade, reserving liquid
- 4
Place pork fat side up in roasting pan
- 5
Roast until internal temperature reaches 145 degrees, about 55 to 80 minutes
- 6
Combine reserved marinade, peach preserves, chili sauce, and water in saucepan
- 7
Bring glaze mixture to a simmer and keep warm
- 8
Baste pork with glaze when about 15 minutes from done
- 9
Rest finished pork for 15 minutes before slicing
- 10
Add pan juices to glaze, reheat if needed, and serve alongside sliced pork
Tips
Use a meat thermometer to ensure pork reaches exactly 145 degrees for optimal juiciness and safety.
Marinate longer for deeper flavor - up to 12 hours develops the most complex taste.
Let the roast rest the full 15 minutes to allow juices to redistribute for tender slicing.
Good to Know
Refrigerate leftovers up to 3 days. Slice before storing for easier reheating.
Marinate pork up to 12 hours ahead. Glaze can be made 1 day in advance.
Slice against the grain and serve with roasted vegetables or rice.
Common Mistakes
Don't skip resting time to avoid dry, tough meat
Use meat thermometer to avoid overcooking
Reserve marinade separately to prevent contamination
Substitutions
FAQ
Can I use fresh peaches instead of preserves?
Yes, puree fresh ripe peaches and add a tablespoon of honey for sweetness to match preserve consistency.
What if I don't have dry sherry?
Substitute with rice wine, dry white wine, or even chicken broth for a non-alcoholic option.
How long will leftovers keep?
Properly stored leftover pork will keep in the refrigerator for 3-4 days or frozen for up to 3 months.