WINNER: BEST SAVORY Serves 4 1 1/2 pounds pork loin butterflied 1 14-ounce can peaches drained, diced and divided (half reserved for sauce) 1/2 cup chicken stock 1/2 red onion diced 2 Peeps chopped Olive oil Salt and pepper Coat pork loin with olive oil and season to taste. Mix stock, peaches and red onion in a skillet and simmer until onions are translucent. Cool and add Peeps. Stuff pork and tie string around loin to hold stuffing in. Saute in a little olive oil until meat is brown on all sides. Bake pork loin at 375 degrees until done. Sauce 1 cup chicken stock 1/4 cup rum 2 garlic cloves 1/2 red onion chopped Reserved diced peaches 4 chopped Peeps Salt and pepper In a skillet, simmer chicken stock, add rest of ingredients - except rum - and bring to a boil, lower heat and simmer 5 minutes. Add rum and simmer until sauce reduces by half and thickens. Pour over pork loin and serve.
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