Your family will say 'ole' when they try this southwest roast. Enjoy with seasoned corn on the cob and baked sweet potatoes.

Roast Pork Loin Southwest Style

4- pound boneless pork loin roast
1 tablespoon olive oil
2 medium tomatoes, chopped and seeded (about 2 cups)
1 medium onion, chopped (about 1 cup)
1/2 cup chopped fresh cilantro
1 tomatillo, peeled, chopped (about 1/3 cup) (optional)
4 cloves garlic, minced
1 jalapeno pepper, chopped, seeded (optional)
1 can (4 ounces) chopped green chilies, drained
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon ground coriander

1. Heat oil in a large skillet over medium heat. Add tomatoes, onion, cilantro, tomatillos, garlic, jalapeno pepper and chilies; cook about 2 minutes or until onion is tender, stirring frequently. Add oregano, cumin, red pepper and coriander; mix well. Refrigerate mixture until thoroughly chilled.
2. Heat oven to 325°F (160°C). Spray shallow baking pan with nonstick cooking spray.
3. Using sharp knife, cut 8 to 10 slits about 1 inch long and 1 inch deep in top and sides of pork roast. Press heaping teaspoonful of cold vegetable mixture into each slit; spread remaining mixture over top and sides of roast. Place in prepared pan. Roast for about 1 1/2 hours, or until meat thermometer registers 155°F (approximately 65°C).
4. Let stand 10 minutes before slicing.

Serves 16.

Nutrition Facts: Calories 180 calories Protein 26 grams Fat 7 grams Sodium 133 milligrams Cholesterol 66 milligrams

Recipe and photograph provided courtesy of Pork: The Other White Meat.