Sunday’s Pork Roast Dinner Recipe – Mediterranean Grilled Pork Roast

April 5, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Mediterranean Grilled Pork Roast. To make this week’s recipe you’ll be needing Boneless Pork Loin Roast, Lemons, Cloves, Rosemary, Fresh Sage Leaves, Ground Black Pepper, and Sea Salt. Another fantastic recipe from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Mediterranean Grilled Pork Roast
A grilled pork roast gives you and your guests time to mingle and savor the outdoors.

Recipe Ingredients:
1 boneless pork loin roast, 3 to 4 pounds
Zest of two lemons
5 garlic cloves, peeled
1/3 cup fresh rosemary leaves
1/4 cup fresh sage leaves
1/4 cup coarsely ground black pepper
1 tablespoon kosher or sea salt

Cooking Directions:
1 – Pat pork roast dry.
2 – In bowl of food processor, place remaining ingredients and process until fairly fine. Pat seasoning mixture over all surfaces of roast and place on medium-hot grill over INDIRECT heat. Close grill hood and grill for about 1 to 1 1/4 hours, until internal temperature (measured with a meat thermometer) reads about 155°F (approximately 65°C).
3 – Remove pork from grill and let rest about 10 minutes before slicing to serve.
Makes 6 to 8 servings.
https://www.cooksrecipes.com/pork/mediterranean_grilled_pork_roast_recipe.html

Apple Breakfast Cake

April 5, 2020 at 6:01 AM | Posted in CooksRecipes, dessert | 1 Comment
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I’ve got a delicious Apple Breakfast Cake recipe to pass along to all of you! To make this recipe you’ll be needing a Package of Frozen Escalloped Apples, Old Fashioned Oats, Pecans, Dark Brown Sugar, Butter, and Ground Cinnamon. Also included is a recipe for the Streusel Topping. It’s another recipe from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Apple Breakfast Cake
This cake is perfect for breakfast, as a midday snack, or as an after-dinner dessert. A steaming hot mug of coffee or an icy cold glass of milk will be the perfect accompaniment.

Recipe Ingredients:
For Streusel topping:
3/4 cup quick or old-fashioned oats
3/4 cup chopped pecans or walnuts
1/2 cup packed dark brown sugar
1/2 cup melted butter
1/2 teaspoon ground cinnamon

Cake:
1 (16-ounce) package frozen escalloped apples, defrosted, according to package directions
1 (18.25-ounce) package yellow cake mix
3 large eggs
1 1/3 cups milk
1/2 teaspoon ground cinnamon

Cooking Directions:
1 – For Streusel topping: Combine oats, pecans or walnuts, brown sugar, melted butter and cinnamon in medium bowl; mix well. Set aside.
2 – For Cake: Preheat oven to 350°F (175°C). Grease and flour 13x9x2-inch baking pan.
3 – Beat cake mix, eggs, milk and cinnamon in large mixer bowl until just moistened. Beat for two minutes at medium speed.
4 – Fold apples into batter. Pour half of batter into prepared pan. Sprinkle with half of Streusel Topping; top with remaining batter. Sprinkle with remaining Streusel Topping.
5 – Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Makes 12 servings.
https://www.cooksrecipes.com/cake/apple_breakfast_cake_recipe.html

It’s Chili, Chowder, or Stew Saturday – Chorizo and Potato Stew

April 4, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Chorizo and Potato Stew. Made using Pork Chorizo, Chunky Salsa, Water, Diced Tomatoes, Chicken Flavor Bouillon Cube, Diced Potatoes, Frozen Cut Green Beans, and Black Beans. The Stew is on! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Chorizo and Potato Stew
Serve this hearty stew on a cold, blustery day with hot corn muffins spread with honey and a cup of hot cocoa with a cinnamon stick for stirring.

Recipe Ingredients:
12 ounces pork chorizo, cooked, drained and crumbled
1 (16-ounce) jar chunky salsa
1 3/4 cups water
1 (14.5-ounce) can diced tomatoes, undrained
1 MAGGI Chicken Flavor Bouillon Cube
2 cups diced potatoes
2 cups frozen cut green beans, thawed
1 (15-ounce) can black beans, drained and rinsed

Suggested Toppings: sliced green onions, shredded cheddar cheese, NESTLÉ Media Crema or sour cream (optional)

Cooking Directions:
1 – Heat salsa, water, tomatoes and juice and bouillon in medium saucepan over medium-high heat, stirring occasionally, until gently boiling.
2 – Add potatoes. Cover; cook for 15 minutes.
3 – Add chorizo, green beans and black beans. Cook, stirring occasionally, for 10 minutes or until potatoes are tender.
4 – Top with desired toppings.
Makes 6 servings.
https://www.cooksrecipes.com/soup/chorizo_and_potato_stew_recipe.html

Sunday’s Pork Roast Dinner Recipe – Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy

March 29, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is an Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy. To prepare the Pork Loin you’ll need Pork Loin Roast, Kosher Salt, Ground Black Pepper, Dried Sage, Medium Apples, Calvados, or Apple Brandy, Low-Sodium Chicken Broth, Apple Juice, and Heavy Cream. Also included is a recipe for the Cornbread and Apple Stuffing. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy

Recipe adapted from Bruce Aidells’ Complete Book of Pork, courtesy of Harper Collins Publishers. “A full-flavored American Pale Ale is the perfect compromise between the meatiness of the pork and the rich fruitiness of the baked apples,” says Aidells.

Recipe Ingredients:
Cornbread and Apple Stuffing:
1 1/2 tablespoons butter
1/2 cup smoked ham, finely chopped, or diced smoked sausage
1/2 cup finely chopped onion
1/4 cup finely chopped celery
Kosher salt
Freshly ground black pepper
3/4 cup apples, peeled and diced 1/4-inch
1/2 teaspoon dried sage
1 1/2 cups homemade cornbread, crumbled and dried or dried cornbread stuffing mix
1/4 cup apple juice

4 pound pork loin roast, boneless
Kosher salt
Freshly ground black pepper
1 teaspoon dried sage
3 medium apples, peeled, halved, cored and cut into 1/2-inch slices
1/4 cup Calvados, or apple brandy
1 1/4 cup homemade chicken stock, or canned low-sodium chicken broth
1 cup apple juice, or cider
1/4 cup heavy cream

Cooking Directions:
1 – For Stuffing: Heat butter in a heavy medium skillet over medium-low heat; add ham or sausage and cook 3 minutes. Add onion, celery and a pinch each of salt and pepper; cover and cook, stirring occasionally, until the vegetables are quite soft, about 10 minutes. Stir in diced apple and cook 1 minute. Transfer apple mixture to a large bowl. Sprinkle with sage and stir in cornbread crumbs, apple juice and egg. The mixture should be moist but not wet. Add more apple juice if the mixture seems dry. Taste for seasoning and set aside.
2 – Preheat oven to 450°F (230°C). To double butterfly the pork loin, lay the meat, fat-side down, on a work surface and make a horizontal lengthwise cut two-thirds of the way into the depth of the loin and about 1 inch from the long edge nearest you, taking care not to cut all the way through. Flip the loin over so that the cut you just made is opposite you. Make another lengthwise cut, again 1 inch from the edge. Open up the two cuts so you have a large rectangle of meat whose diameter is roughly 3 times the thickness of the meat. Place fat-side down and cover with a sheet of plastic wrap. Using the flat side of a cleaver or a meat pounder, gently flatten the meat to an even thickness.
3 – Remove plastic wrap and spread apple stuffing evenly over the meat, leaving a generous 3/4–inch border. Roll up meat jelly-roll style so that stuffing is in a spiral pattern. Tie rolled roast at 2-inch intervals with butcher’s twine.
4 – Combine 2 teaspoons salt, 1 teaspoon pepper, and remaining sage and sprinkle over roast. Lay the sliced apples on the bottom of a roasting pan just a bit larger than the roast and set the roast, fat-side up, on the apples. Put roast in the oven and cook for 15 minutes, turn the oven down to 325°F (160°C) and roast for 45 minutes. Check the internal temperature of the roast with an instant-read thermometer: The roast is done when it reaches 145°F (162.7°C). If it is not ready, continue to roast, checking the temperature every 10 minutes. When the roast is done, transfer it to a cutting board, tent loosely with foil, and let rest for at least 10 minutes while you make the sauce.
5 – With a slotted spoon, transfer the apples in the roasting pan to a bowl and keep warm. Pour off any fat from the roasting pan, leaving the meat juices on the bottom. Put pan over medium-high heat, add Calvados and deglaze pan allowing the alcohol to burn off, about 15 seconds. Transfer to a small saucepan and add stock, apple juice and cream. Increase heat to high and bring liquid to a boil. Simmer, stirring, until reduced by half. Taste for salt and pepper. Keep the sauce warm while you carve the pork roast.
6 – Remove twine from the roast and cut it into 1/2-inch thick slices. (If you cut the slices too thin, they will fall apart.) Arrange the pork on a serving platter. Spoon the sliced apples around the meat and pour the sauce over all.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 520 calories; Protein: 50 grams; Fat: 23 grams; Sodium: 1024 milligrams; Cholesterol: 180 milligrams; Saturated Fat: 10 grams; Carbohydrates: 21 grams; Fiber: 2 grams.
https://www.cooksrecipes.com/pork/apple_and_cornbread-stuffed_pork_loin_with_roasted_apple_gravy_recipe.html

Sunday’s Pork Roast Dinner Recipe – Italian-Stuffed Pork Tenderloin

March 15, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Italian-Stuffed Pork Tenderloin. To make this week’s dish you’ll be needing Whole Pork Tenderloins, Butter, Mushrooms, Green Onions, Long Grain and Wild Rice, Pecans, Italian Seasoning, Parsley, Alfredo Sauce, and Dry White Wine. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Italian-Stuffed Pork Tenderloin
Italian-Stuffed Pork TenderloinThis dish requires a bit of extra work, but with pre-packaged ingredients it goes smoothly. Serve with a tossed green salad.

Recipe Ingredients:
2 whole pork tenderloins, about 1 pound each
2 tablespoons butter
1 (8-ounce) package fresh mushrooms, chopped
1/2 cup sliced green onions
1 (6-ounce) package long-grain and wild rice mix, cooked according to package directions and cooled
1 cup chopped pecans, toasted
2 tablespoons chopped fresh parsley
2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1 (10-ounce) container refrigerated Alfredo sauce
3 tablespoons Chardonnay or other dry white wine

Cooking Directions:
1 – Preheat oven to 425°F (220°C).
2 – Cut lengthwise slit in each pork tenderloin, cutting to but not through the other side. Set pork aside.
3 – Melt butter in large saucepan over medium heat. Add mushrooms and green onions; cook until tender. Remove from heat. Stir in cooked long grain and wild rice mix, pecans and parsley. Set aside 3/4 cup of the rice mixture. Spoon remaining rice mixture into 1 1/2-quart casserole; cover and set aside.
4 – Divide 3/4 cup rice mixture between slits in pork tenderloins, spreading evenly in slits. Close slits; secure with toothpicks.
5 – Stir together Italian seasoning and salt in small bowl. Sprinkle evenly over top of pork tenderloins. Place pork tenderloins on rack in shallow roasting pan.
6 – Roast tenderloins, uncovered, for 25 to 30 minutes until internal temperature is 160°F (70°C).
7 – Bake casserole of rice mixture alongside tenderloins.
8 – Meanwhile, for sauce, combine Alfredo sauce and Chardonnay in medium saucepan. Cook and stir over low heat until bubbly.
9 – To serve, spoon rice mixture onto serving platter. Remove toothpicks from tenderloins. Cut pork tenderloins into 1-inch-thick pieces; arrange on rice mixture on platter. Serve sauce with pork and rice mixture.
Makes 6 to 8 servings.
https://www.cooksrecipes.com/pork/italian-stuffed_pork_tenderloin_recipe.html

It’s Chili, Chowder, or Stew Saturday – Oven Irish Stew

March 14, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Oven Irish Stew. Made using Lamb Stew Meat, Soy Sauce, Flour, Carrots, Onion, Celery, Irish Lager, Beef Flavor Bouillon Cubes, and Spices and Herbs. Fantastic Dish for the upcoming St. Pat’s Day! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Oven Irish Stew
A traditional favorite, this festive stew combines a medley of vegetables and seasonings with a hint of Irish lager — creating an explosion of flavor you can’t resist. Recipe can be prepared stove-top or in a slow-cooker.

Recipe Ingredients:
3 tablespoons lite soy sauce
3 tablespoons all-purpose flour
2 pounds lean beef or lamb stew meat
4 to 6 carrots, peeled and sliced or 2 cups peeled baby carrots
1 large onion, halved and thinly sliced
1 cup thinly sliced celery
3/4 cup Irish lager or beer
2 teaspoons MAGGI Instant Beef Flavor Bouillon or 2 MAGGI Beef Flavor Bouillon Cubes
1/4 teaspoon each dried marjoram and thyme leaves, rubbed between fingers to release flavor
1/2 cup chopped fresh flat-leaf parsley

Cooking Directions:

1 – Preheat oven to 325°F (160°C).

2 – Combine soy sauce and flour in large, oven-proof casserole dish or Dutch oven. Add beef or lamb; stir to coat. Stir in carrots, onion, celery, beer, bouillon, marjoram and thyme. Cover.

3 – Bake, stirring occasionally and checking for doneness near end of cook time, for 2 hours. If broth becomes too thick, add more beer, about 1/2 cup at a time. Alternatively, if stew is too thin, remove cover during last half hour. Stir in parsley before serving.

Makes 4 servings.

Stove-Top Method: over and cook over low heat, stirring occasionally, for 2 hours.

Slow-Cooker Method: Cook on HIGH, stirring occasionally, for 4 hours.

Nutritional Information Per Serving (1/4 of recipe): Calories: 360 Calories from Fat: 100 Total Fat: 11 g Saturated Fat: 4 g Cholesterol: 105 mg Sodium: 1010 mg Carbohydrates: 18 g Dietary Fiber: 3 g Sugars: 7 g Protein: 49 g.
https://www.cooksrecipes.com/soup/oven_irish_stew_recipe.html

Sunday’s Pork Roast Dinner Recipe – Maple-Mustard-Glazed Pork Roast

March 8, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Maple-Mustard-Glazed Pork Roast. Made using a Boneless Pork Loin Roast, Maple Flavored Syrup, Dijon Mustard, Cider Vinegar, Soy Sauce, Salt, Pepper, Carrots, and Red Potatoes. The recipe is from the CooksRecipes website where you can find a huge selection of recipes to please everyone. So Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Maple-Mustard-Glazed Pork Roast
Every weeknight cook’s dream—a dinner complete from the oven! Leftover roast, thinly sliced, makes great sandwiches for tomorrow’s lunches.

Recipe Ingredients:
1 (2 to 3 pound) boneless pork loin roast
2/3 cup maple-flavored syrup
3 tablespoons Dijon-style mustard
2 tablespoons cider vinegar
2 tablespoons soy sauce
Salt and pepper
1 pound carrots, pared and quartered lengthwise*
4 to 6 medium red potatoes, scrubbed and halved

Cooking Directions:
1 – Stir together maple syrup, mustard, vinegar, soy sauce, salt and pepper. Spread evenly over pork roast and place in a shallow roasting pan, surrounded by carrots and potatoes.
2 – Roast in a 350°F (175°C) oven until internal temperature of pork, measured with a meat thermometer, reaches 155°F to 160°F (approximately 65°C to 70°C) and vegetables are tender, about 45 minutes to 1 1/4 hours.
3 – Remove from oven; slice roast to serve with vegetables.
Makes 6 to 8 servings.

*Other favorite vegetables can be substituted such as Brussel sprouts, winter squash wedges, sweet potatoes.
https://www.cooksrecipes.com/pork/maple-mustard-glazed_pork_roast_recipe.html

Sunday’s Pork Roast Dinner Recipe – Honey Sesame Tenderloin

February 23, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Honey Sesame Tenderloin. Made using Whole Pork Tenderloin, Soy Sauce, Garlic Cloves, Ginger Root, Sesame Oil, Honey, Brown Sugar, and Sesame Seed. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Honey Sesame Tenderloin
Roasting this marinated tenderloin whole in a hot oven only takes 15 minutes or so, enough time to cook a pot of rice and steam a green vegetable.

Recipe Ingredients:
1 whole pork tenderloin, about 1 pound
1/2 cup soy sauce
2 garlic cloves, crushed
1 tablespoon grated ginger root
1 tablespoon sesame oil
1/4 cup honey
2 tablespoons brown sugar, packed
4 tablespoons sesame seed

Cooking Directions:
1 – Place tenderloin in self-sealing bag; add soy sauce, garlic, ginger and sesame oil; seal bag and toss to mix thoroughly. Refrigerate 2 to 24 hours.
2 – Preheat oven to 450°F (230°C).
3 – Remove tenderloin from marinade, discarding marinade.
4 – On shallow plate mix together honey and brown sugar; place sesame seed on another plate.
5 – Roll tenderloin in honey mixture to coat evenly, then roll in sesame seed. Place in shallow pan and roast for 15 to 20 minutes, until internal temperature reads 155°F (approximately 65°C).
6 – Remove to serving platter and slice to serve.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 330 calories Protein 28 grams Fat 9 grams Sodium 830 milligrams Cholesterol 65 milligrams Saturated Fat 2 grams Carbohydrates 32 grams.
https://www.cooksrecipes.com/pork/honey_sesame_tenderloin_recipe.html

“Meatless Monday’ Recipe of the Week – Queso Tortilla Torte

February 17, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s Meatless Monday Recipe of the Week is a Queso Tortilla Torte. Made with; Green Chilies, Onions, Refried Beans, Tomatoes, Cheese, and Corn Tortillas. You can find this recipe at the CooksRecipes website. The Cooks site has a huge selection of recipes for all cuisines and tastes! So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Queso Tortilla Torte
Corn tortillas stacked and filled with a seasoned mixture of mild green chiles and green onions, refried beans and three types of cheese.

Recipe Ingredients:

1 cup green chiles, mild, diced, drained
3/4 cup green onions, chopped
1/2 tablespoon ground cumin*
24 (6-inch) corn tortillas
1 1/2 cups shredded Wisconsin Cheddar cheese
3 cups shredded Wisconsin Monterey Jack Hot Pepper cheese
2 cups refried beans
3 cups shredded Wisconsin Monterey Jack cheese
3/4 cup tomatoes, diced
Suggested garnishes: sour cream, hot peppers, red or green taco sauce

Cooking Directions:

1 – Mix together the green chiles, green onions and cumin.
2 – Assemble 6 tortillas on sheet pans lined with silicone paper, as follows:
3 – First Layer: Corn tortilla, 1/4 cup (about 2 ounces) green chile mixture and 2 tablespoons Wisconsin cheddar cheese.
4 – Second Layer: Corn tortilla, 1/2 cup Wisconsin Hot Pepper cheese.
5 – Third Layer: Corn tortilla, 1/3 cup (about 3 ounces) refried beans and 1/4 cup Wisconsin Monterey Jack cheese.
6 – Fourth Layer: Corn tortilla, 1/4 cup Wisconsin Monterey Jack cheese, 2 tablespoons tomato and 2 tablespoons Wisconsin cheddar cheese.
7 – Bake in oven at 375°F (190°C) for 8 to 10 minutes. Let stand 2 minutes.
8 – Cut each torta in half; serve one half atop the other. Or cut into quarters; do not stack. Garnish as desired.
Makes 12 quesadillas.

Variations:

* You may replace the Asadero with any of these Wisconsin cheeses: Wisconsin Monterey Jack, Queso Oaxaca, Queso Quesadilla, Muenster or Fontina.
* Add cooked crumbled ground beef, pork or chorizo to potato mixture.
* For spicier quesadilla, use 1 can mild and 1 can hot green chiles.
https://www.cooksrecipes.com/mless/queso_tortilla_torte_recipe.html

Sunday’s Pork Roast Dinner Recipe – Company’s Coming Pork Roast

February 16, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Company’s Coming Pork Roast. Dinner’s on the table! This week’s recipe is a Company’s Coming Pork Roast. Made using Boneless Pork Roast, Honey Mustard, Prepared Horseradish, and Brown Sugar. Also included is a recipe for Baked Peaches! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Company’s Coming Pork Roast
Your grandmother probably made a roast like this. It’s a timeless favorite. Serve with your favorite sides.

Recipe Ingredients:
2 to 3 pound boneless pork roast

Glaze:
1/2 cup honey mustard
3 tablespoons prepared horseradish
2 tablespoons brown sugar

Baked Peaches:
2 (16-ounce) cans peach halves, drained
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter

Cooking Directions:
1 – Preheat oven to 350°F (175°C)
2 – Place roast in shallow roasting pan and roast for 45 minutes.
3 – Meanwhile, in small bowl mix together Glaze ingredients.
4 – Place peach halves in shallow baking dish, cut side up. Sprinkly peaches with combined 2 tablespoons brown sugar and cinnamon; dot with butter.
5 – Spread Glaze over surface of roast and continue to roast for 20 to 30 more minutes, until internal temperature, measured with a meat thermometer, reads 155°F (approximately 65°C).
6 – Place peaches in oven for 15 minutes to heat through.
7 – Remove roast from oven and let rest 10 minutes.
8 – Slice roast and serve surrounded by peaches.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 290 calories Protein 25 grams Fat 11 grams Sodium 140 milligrams Cholesterol 70 milligrams Saturated Fat 4 grams Carbohydrates 25 grams.
https://www.cooksrecipes.com/pork/companys_coming_pork_roast_recipe.html

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