I was so excited to make this pork roast for my family, and it did not disappoint!

Pork is mild and lends itself well to a wide range of accompanying flavors from subtle to bold, sweet to spicy. Fruits, especially peaches, are a great complement to pork, and the Peach Jalapeno Sauce adds just enough heat to keep the sweetness from being overwhelming.

This is a wonderfully tender pork roast that is fancy enough for a special meal, yet easy enough for a “regular” dinner.  After pulling it out of the oven, my son-in-law asked for a knife to slice it — only to find that the meat was so tender it shredded with very little effort!

It doesn’t require many ingredients, and I thought it was easy to make. Pop it in the crock pot for 3-4 hours, put it in a roasting pan, spread on the preserve mixture and bake. While the roast is in the oven, heat up the Peach Jalapeno Sauce to serve on the side. Click for recipe.

We had some leftovers but not much, and The Pretty One quickly claimed those to take back to school. If I want leftovers next time, I’ll either use a larger roast or invite fewer people! I’ll also make a zippier sauce by adding more jalapenos. Or, since I love fresh ginger so much, I might sub freshly grated ginger for the jalapenos. Yep, Ginger Peach Sauce sounds like a winner!


Honey Peach Pecan Pork Roast

Adapted from CopyKat Recipes

Stuff you need:
1 medium to large pork roast or tenderloin [I used a 4 pound pork roast.]
4 C water (or enough to just cover meat) plus 1 chicken bouillon cube per cup of water OR 4 cups chicken broth
1/2 large onion (or 1 whole small onion)
2 cloves garlic
1/2 tsp thyme
2 C peach preserves, divided
2 tbsp. honey
1 tsp. Real Lemon juice
1/2 C chopped pecans
1 Tablespoon chopped jalapenos or freshly grated ginger (optional)

Now what?
Place pork roast in crock pot and add enough water + bouillon or chicken stock to just cover meat.

Peel and chop garlic and onion and add to broth. Add thyme.

Set crock pot to high and allow to cook for no less than 3 hours (longer if meat is still frozen).

Remove meat to appropriately-sized baking dish. Add approximately 1/4 inch of broth. Keep the rest to serve on the side and use a little to keep the leftovers moist in the frig. Mix the honey, 1 cup peach preserves and lemon juice and cover top of meat using a basting brush. Sprinkle chopped pecans on top.

Bake at 350 for 30 minutes, or until glaze begins to crystallize, being careful not to overcook. Since the roast is fully cooked in the crock pot, only bake until the glaze begins to form a crust.

Remove from oven, let rest for 10-15 minutes, then slice. [My roast was so tender it shredded instead of sliced!]

Serve with Peach Jalapeno sauce or make gravy with the leftover broth.

Peach Jalapeno Sauce
Simmer 1 cup peach preserves with 1 Tablespoon chopped jalapenos. Stir often for 3-5 minutes. Taste and add more jalapenos for more heat. [I used jarred jalapenos but think fresh would have more of a kick.]