Peppered Pork Roast with Cherry Salsa

What a sweet idea for salsa. The sweet and slightly tart taste of cherries combine with onion, green pepper and spices for a incredible topping for this garlic and peppered roast. Make the salsa ahead and let it marinate overnight.

Serves: 6
Cook Time: 70 Minutes

Ingredients

• 1 3-pound Smithfield Boneless Pork Loin Roast
• 1 1/2 T. cracked black pepper
• 2 t. garlic salt
• Cherry Salsa:
• 1/3 1c. chopped onion
• 1/3 c. chopped green pepper
• 1/3 c. chopped green chiles
• 1/3 c. dried cherries chopped
• 1/3 c. red cherry jam
• 1 1/2 T. vinegar
• 1 1/2 T. chopped cilantro

Steps

Rub pepper and garlic salt onto all surfaces of pork roast. Place pork in a shallow pan and roast in a 350 degree F. oven for 1 hour. 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.

Serving Suggestions

Serve with twice-baked potatoes and colorful vegetable medley.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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