A simple grilled pork roast dressed with
a fruit salsa is an easy answer to summer dinner. Any leftover
salsa is great on pork sandwiches. Serve with green beans in
a mustard vinaigrette, warm cornbread and cabbage slaw with green
grapes.
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 (see note)
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
- Rub pepper and garlic
salt onto all surfaces of pork roast. Place pork in a shallow
pan and roast in a 350°F. oven for 1 hour, or until internal
temperature (measured with a meat thermometer) registers 155
to 160°F. Let roast rest for 10 minutes before slicing to
serve with Cherry Salsa.
- For salsa, combine onion,
green pepper, green chilies, dried cherries, jam, vinegar and
cilantro; mix well. cover and chill several hours overnight.
Makes 6 servings.
Cook's Note: 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, The Other White Meat.
