Peach Pork Roast with Potatoes & Green Beans



Serves 4 (3 ounces’ pork 3 tablespoons peach sauce)
​​Per Serving


  • 1- pound boneless center-cut pork, all visible fat removed

  • 1 cup frozen unsweetened sliced peaches, partially thawed and chopped

  • 1 teaspoon white wine vinegar

  • 2 teaspoons finely chopped onion

  • ½ teaspoon minced peeled ginger root

  • 1 small garlic clove, minced

  • ¼ teaspoon salt-free lemon pepper

  • 1/8 teaspoon salt

  • Potatoes and green beans: Water to cover both the potatoes and beans

  • 1½ teaspoons salt

  • .5 teaspoon sugar

  • ½ pound very small red or white potatoes

  • ½ pound fresh green beans (skin on), stem ends snapped off and broken in equal parts.

  • 1 tablespoon butter


  1. Preheat oven at 425 F.

  2. Using a bowl, mix together peaches, 2 teaspoons marmalade, salt, ginger root, vinegar, garlic and onion. Set aside.

  3. Put foil at bottom of roasting pan and spray lightly with cooking oil.

  4. Sprinkle pork with lemon pepper and place into pan.

  5. Roast for 30 minutes, then brush top of pork with remaining 2 tablespoons of marmalade.

  6. Roast for an additional 15 minutes, until slightly pink in the middle (Registers 155 F on instant read thermometer).

  7. Remove from oven and cover loosely with foil, cooling for 10 minutes. Cut and serve.

  8. ​Potatoes and green beans:

  9. Bring water to a boil and add salt and sugar.

  10. After washing potatoes, add and cover at slow simmer (time varies 15-20 min).

  11. Add green beans and return to boil and cook approx. 7 minutes until beans are tender.

  12. Drain and return to pot, tossing with garlic, butter and salt as needed. Add to meal and enjoy.