For those who live in seasonal weather, there’s nothing better than being able to get outdoors, enjoy fresh warm air, and fire up the grill. Outdoor grilling is an American tradition, and can be a great way to get the family together for quality time and good nutrition.

Pork loin is low in saturated fat, and easy to cook. You can add a multitude of different flavors to it – BBQ, fresh herbs (rosemary, oregano), garlic, or a spice rub (cumin, cinnamon, turmeric). It’s much better to add your own seasoning over purchasing the pre-seasoned pork loins (which tend to be very high in sodium), and it’s really very easy.

To note – the USDA modified the cooking guidelines for safe temperature of cooked pork.

Try this recipe for your next gathering. If you cook a larger pork loin, you’ll have leftovers that you can make soft tacos with or slice onto a tossed salad.

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Pork Loin with Peaches

This delicious roast is perfect for spring and summer gatherings for a crowd. Marinating enhances flavors and juiciness. Allow roast to rest for about 10-15 minutes before slicing.
Prep Time 3 hours
Cook Time 1 hour
Total Time 6 hours
Servings 8 servings
Author Rosanne Rust MS RDN,


  • 2-4 pound pork loin fat trimmed
  • 1/2 cup balsamic vinegar
  • 1/2 cup brown sugar
  • 1/2 cup water
  • pinch of salt
  • 1/2 teaspoons tsp dried oregano or 2fresh oregano leaves
  • 4-6 fresh peaches washed, halved without pit
  • 1-2 Tablespoons brown sugar


  • Begin by mixing marinade. Put brown sugar into a gallon zippered storage bag. Add vinegar, water, salt, and oregano. Mix until sugar is dissolved.
  • Add pork loin and seal bag well. Refrigerate for 2 hours, or up to overnight (when ready to grill, remove roast from bag, discard marinade). While pork is marinating, or just before you are ready to grill, prepare peaches. Halve peaches, discard pit. Rub a half teaspoon of brown sugar onto each half.
  • Be sure grill is preheated, then turn to low. If you have more than one burner, only turn on one or two, and place pork loin onto grill area in indirect heat. The roast should take about 20-25 minutes per pound to cook. When roast is almost done, place the peaches on the hot grill, skin side up. Turn them in about 10 minutes. Cook pork until internal temperature reaches 145-160 degrees. (I use a meat thermometer).
  • When pork loin is done, remove from grill to clean platter and tent with foil. Remove peaches from grill when they are fork tender and slightly caramelized in color
  • Slice the roast into 1/2-inch slices and serve with grilled peaches.


To round out the meal, add a tossed green salad and corn on the cob.
This roast is also so delicious sliced thinly, and made into soft tacos. Create a Taco Bar and allow your guests to add toppings themselves.
Or you can serve a Greek-style picnic salad tossed with orzo pasta, chopped tomatoes, chopped cucumber, crumbled feta, and a light vinaigrette.