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
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1 3-pound Smithfield Boneless Pork Loin Roast
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1 1/2 T. cracked black pepper
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2 t. garlic salt
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Cherry Salsa:
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1/3 1c. chopped onion
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1/3 c. chopped green pepper
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1/3 c. chopped green chiles
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1/3 c. dried cherries chopped
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1/3 c. red cherry jam
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1 1/2 T. vinegar
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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 the National Pork Board. For more information visit www.porkbeinspired.com
