I had cut up a whole pork loin into three smaller roasts; this recipe was new and delicious. I modified it from one I found on the Pork Producers website, it wasn’t sweet at all, but the seasoning in the rub brightened up the pork a lot. A boneless pork loin can’t be beat as a company dish; the cooking time is relatively short, you can bake some sides in the oven with it, and there are no bones or skin when you get ready to carve. We loved the seasoning on the leftovers we used for sandwiches too. I used some apple rings with the peaches for this platter, and cornbread dressing with gravy.
Cinnamon Pork Roast
2 ½ Pounds pork loin roast -- boneless
2 Teaspoons cinnamon
2 Teaspoons salt
2 Teaspoons sugar
1 Teaspoons garlic -- minced
1-2 Teaspoons soy sauce
1 Can peach halves -- (16 oz.) drained
1 Tablespoon brown sugar
½ Teaspoon cinnamon
1 Tablespoon butter
Combine cinnamon, salt pepper, sugar, onion, and garlic. Blend in 1 teaspoon soy sauce. If not spreadable, add another teaspoon of soy sauce. Rub mixture into loin. Refrigerate 3 hours to overnight.
Heat oven to 350 degrees F. Place roast in shallow roasting pan and roast for 45-60 minutes until internal temperature, measured with a meat thermometer, reaches 135ºF (about 20 minutes per pound). Remove roast from oven and let rest 10 minutes before slicing to serve, temperature will continue to rise to 145°.
Place peach halves in shallow baking dish, cut side up. Sprinkle peaches with combined 2 tablespoons brown sugar and cinnamon; dot with butter. Slice roast and serve surrounded by peaches.
While pork is resting, place peaches in oven for 15 minutes to heat through.