2 lb. pork loin
1 tbsp. salt
1/2 tsp. ground pepper
1 tsp. ground ginger
2 tbsp. cooking oil
2 tbsp. cider vinegar
1/2 c. brown sugar
3 tbsp. chili sauce
1 (29 oz.) can peach slices in heavy syrup, undrained

Blend all ingredients until smooth. Marinate pork loin in 1/2 of mixture overnight. Refrigerate remaining marinade. Grill pork using indirect method for 60 minutes (internal temperature of 155 degrees). Smoke with hickory chips. Baste often with reserved 1/2 marinade.