Peachy Pork

10 to 12 fresh peaches, unpeeled
1/4 cup lemon juice
1/4 cup soy sauce, reduced sodium
1/3 cup honey
1 clove garlic
1/8 teaspoon ginger
1/8 teaspoon pepper
4 to 6 pound pork loin roast
Cut 5 peaches in half and remove pits. Process or blend to make 2 cups of pulp. Blend 1 cup of the pulp with 1 tablespoon of lemon juice. Refrigerate.
Combine remaining peach pulp with the rest of the lemon juice, soy sauce, honey, garlic, ginger, and pepper. Pour over meat and marinate for in a non-reactive container or large sealed plastic bag in the refrigerator for 3 hours or more, turning occasionally. Drain and reserve marinade. Cook meat on a spit over low coals for about 3 hours, basting often with marinade. Cut the remaining peaches in half and remove pits. About 30 to 40 minutes before the roast is done, place the peach halves on a double thickness of foil under the roast. Brush with marinade and serve as a garnish surrounding the roast. Heat the refrigerated peach mixture with the marinade to serve with the roast.
Serves 10 to 12.