Peachy Sage Pork Roast

This is a recipe that is made when I ran out of apples, which is what I usually go with. Originally I would make it with sliced apples and apple juice, however I have found that the peaches and orange juice give it a light refreshing taste I was not expecting. Sure to be a family favorite as it is in my house now, I hope you enjoy something a little different. .

For smaller families or a leaner meat choice, this also goes well with a pork tenderloin, just change the baking time to 30-45 minutes instead, just be mindfull of your internal temperatures.

3-4 lb. Pork roast

1 cup orange juice

2 peaches quartered and pitted

1 onion sliced thinnly

1 tsp orange zest

1 tsp rubbed sage

2 tsp salt

1 tsp black pepper

1 tsp garlic powder

1tsp onion powder

Rub all dry ingredients into the meat.

Sear on both sides in 1tsp oil, on medium high heat for 6 minutes each side.

Arrange remaining ingredients in a glass or metal baking dish

Place seared meat on top of veggies and fruit, cover loosely with aluminum foil.

Bake at 375 degrees for 45-60 minutes, or until internal temperature reaches 165 degrees.

This roast goes well with mashed potatoes or a herb flavored risotto. Good accompanyment would be brussel sprouts or a light spinch salad.