Peppered Pork Roast with Cherry Salsa
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.
3 pounds boneless pork loin roast
1 to 2 tablespoons cracked black pepper
2 teaspoons garlic salt
1/3 cup chopped onion
1/3 cup chopped green pepper
1/3 cup seeded and chopped jalapeños*
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 chiles, dried cherries, jam, vinegar and cilantro; mix well. Cover and chill several hours, or overnight.
Makes 6 servings.
*Caution! Be sure to wear rubber gloves when preparing the chiles, especially large amounts, or you will experience an intense burning sensation in your hands not to mention what would happen should you rub your eyes!
Nutritional Information Per Serving (1/6 of recipe): 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 National Pork Board.