Roast Pork Loin With Peach Glaze

• 1 (4 lb) boneless pork loin roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup peach preserves
• Chunky Peach Chutney
• 2 medium sweet onions, chopped
• 2 tablespoons finely chopped fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 4 lbs peaches, cut into chunks (do not peel)
• 2 granny smith apples, chopped
• 2 cups white wine vinegar
• 1 cup pitted dried cherries
• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 1/2 cup dried sweetened cranberries
• 1/4 cup fresh lime juice
• 2 tablespoons brandy
• 1 teaspoon salt
• 3/4 cup chopped toasted pecans
• Garnish
• sliced fresh peach
• fresh rosemary sprig

1. Rub roast on all sides with 1 tablespoons olive oil; sprinkle evenly with salt and pepper.
2. Place roast on a rack in a foil-lined broiler pan.
3. Bake in a preheated 450u0b0 oven for 45 minutes.
4. Brush roast evenly with peach preserves; bake roast 8 more minutes or until a meat thermometer reads 155u0b0; remove from oven and let stand 15 minutes.
5. While roast is cooking, make chutney: saute onions, ginger, and garlic in hot oil over med-high heat 3-5 minutes.
6. Stir in peaches and the next 9 ingredients; cook/stir until sugar dissolves.
7. Bring to a boil; decrease heat, and simmer, stirring occasoinally, 1 hour or until thickened (do not cook until fruit is mushy).
8. Stir in pecans.
9. Slice roast and serve with chutney; garnish with fresh peach slices and rosemary sprigs.

pork loin roast, olive oil, salt, pepper, peach preserves, chutney, sweet onions, fresh ginger, garlic, olive oil, peaches, granny smith apples, white wine vinegar, cherries, sugar, brown sugar, cranberries, lime juice, brandy, salt, pecans, fresh peach, rosemary sprig

Taken from www.food.com/recipe/roast-pork-loin-with-peach-glaze-226261 (may not work)