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My Grandma passed away at the age of 94. She was a wonderful cook and I was lucky enough to inherit her recipes. Many date back to the 1940s and 50s. Grandma prepared them in a charming country kitchen with no running water and most of her produce came from her garden, not from the grocery store. These are made-from-scratch recipes. I wish I had spent more time with her in the kitchen and . . . I wish I had spent more time with her for so many other reasons.

Wednesday, March 21, 2012

Pork Roast with Peach Glaze

1 boneless pork loin roast (2 lbs)
1 tsp Thyme
2 tsp sea salt

Preheat oven to 350 degrees.  Mix sea salt and thyme in a small bowl.  Place roast in roasting pan.  Tub seasoning mixture all over roast.

Roast for 1/1/2 hours.

Peach Glaze
1/2 cup peach or apricot preserves
2 tsp Worcestershire sauce
3/4 tsp ground ginger

Mix preserves, Worcestershire sauce and ginger in a small bowl.  Spoon over pork during last 10 minutes of cooking.

Remove glazed pork roast from oven and allow to rest for 10 minutes before slicing to serve.
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