- 1 (2.5 pound) boneless pork roast
- 1/2 cup honey mustard
- 3 tablespoons prepared horseradish
- 2 tablespoons brown sugar
- 2 (16 ounce) cans peach halves, drained
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter
- Heat oven to 350 degrees F. Place roast in shallow roasting pan and roast for 45 minutes.
- Meanwhile, in small bowl mix together Glaze ingredients. Place peach halves in shallow baking dish, cut side up. Sprinkle peaches with combined 2 tablespoons brown sugar and cinnamon; dot with butter.
- Spread Glaze over surface of roast and continue to roast for 20-30 more minutes, until internal temperature, measured with a meat thermometer, reads 155 degrees F.
- Place peaches in oven for 15 minutes to heat through. Remove roast from oven and let rest 10 minutes. Slice roast and serve surrounded by peaches.