Ladies and Gents, this recipe is seriously amazing. With each bite, I kept singing its praises... saying, "Oh my goodness.. wow, this is... wow, mmm..." I guarantee you, too will love it. It's from my girl Kelsey Nixon. (She's not technically my girl, or my girl friend even, but I like to think she and I would be great friends if we ever met. I love her cooking style, and her personality is adorable. And, she is always stylin'.) What made this recipe taste even better was that I made it with my twin sis, Jaime. She and I love to cook together, and we had a great time making this meal.So, here's the printable recipe.
Pork and Peach BBQ Sauce:
4 cups peaches, peeled and sliced (we used frozen peaches)
1 cup brown sugar
2/3 cup ketchup
1/4 cup apple cider vinegar
1/4 cup soy sauce
2 Tbsp. garlic, minced
2 Tbsp. ginger, minced
2 1/2 pound boneless pork loin roast
kosher salt and cracked black pepper
1/4 cup low sodium chicken stock
1 1/2 lbs. small Yukon gold potatoes (I'm a total Yukon gold potato freak/fan. I have a really hard time using any other kind of potato these days. The Yukon gold is just so creamy and delicious. I feel like it has such a delightful flavor compared to any other potato. Try them if you haven't yet! You will see what I mean.)
1/2 cup half-and-half
3 Tbsp. unsalted butter, melted
1/2 cup cream cheese, softened
freshly cracked black pepper
For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour.
For the smashed potatoes: Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small sauce pot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve.
For serving the pork: Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers.
Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
Serve the sliced pork with the reduced peach BBQ sauce over the smashed potatoes.
Delicious, I tell you!!