A simple grilled pork roast, encrusted in cracked peppercorns, and dressed with a cool and refreshing fruit salsa is an easy answer to summer supper. Any leftover salsa is great on pork sandwiches. Serve with green beans in a mustard vinaigrette, warm cornbread and cabbage slaw.

Peppered Pork Roast with Cherry Salsa

3 pounds boneless pork loin roast
1 to 2 tablespoons cracked black pepper
2 teaspoons garlic salt

Cherry Salsa:
1/3 cup chopped onion
1/3 cup chopped green pepper
1/3 cup seeded and chopped jalapenos*
1/3 cup dried cherries, chopped
1/3 cup red cherry jam
1 1/2 tablespoons white distilled vinegar
1 1/2 tablespoons chopped cilantro

1. Rub pepper and garlic salt onto all surfaces of pork roast. Place pork in a shallow pan and roast in a 350°F (175°C). oven for 1 hour, or until internal temperature (measured with a meat thermometer) registers 155° to 160°F (65°C to 70°C). Let roast rest for 10 minutes before slicing to serve with Cherry Salsa.
2. For Cherry Salsa: Combine onion, green pepper, green chilies, dried cherries, jam, vinegar and cilantro; mix well. cover and chill several hours overnight.

Makes 6 servings.

*Caution! Be sure to wear rubber gloves when preparing the chilies or you will experience an intense burning sensation in your hands not to mention what would happen should you rub your eyes!

Nutrition Facts: Calories 420 calories Protein 51 grams Fat 13 grams Sodium 430 milligrams Cholesterol 125 milligrams Saturated Fat 4 grams Carbohydrates 26 grams

Recipe and photograph provided courtesy of Pork, Be Inspired®.