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
- 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.
- 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®.
