| Peppered Pork Roast With Cherry Salsa National Pork Producers Council - visit the recipe page 3 pound boneless pork loin roast 1-2 tablespoons cracked black pepper 2 teaspoons garlic salt Cherry Salsa: 1/3 cup chopped onion 1/3 cup chopped green pepper 1/3 cup chopped green chiles 1/3 cup dried cherries, chopped 1/3 cup red cherry jam 1-1/2 tablespoons 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 degree F. oven for one hour, or until internal temperature (measure with a meat thermometer) reaches 155-160 degrees F. Let roast rest for 10 minutes before slicing to serve with Cherry Salsa. Servings: 6 Cherry Salsa: Combine onion, green pepper, green chilies, dried cherries, jam, vinegar and cilantro; mix well. Cover and chill several hours or overnight. |
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