Glazed pork loin with Kevin West's Low-Sugar White Peach Jam
- 1 pork loin roast, approximately 3 lbs
- 1 tsp sea salt
- 1 tsp fresh ground black pepper
- 1/2 cup Kevin West's low sugar white peach jam
Recipe for Low-Sugar White Peach Jam can be found here.
Pre heat oven to 250 degrees F. Cut pork loin lengthwise in two. Truss into a tube shape with kitchen string, and season with salt and pepper. Heat oil in a heavy skillet until hot but not smoking. Sear pork quickly on each side to get some color on outside, about 2 minutes per side.
Place pork roast on a rack on sheet pan and place on middle shelf of oven. Three quarters of the way through the cooking process, glaze the pork loin with about one-half of the jam. When the internal temperature reaches 140 degrees F on an instant read thermometer, remove and let rest for at least 10 minutes. When cool, re-glaze the pork loin with the rest of the jam. Remove string and cut into 2 oz medallions. Serve over sautéed spinach or a seasonal vegetable of your choosing.