Peppered Pork Roast with Cherry Salsa

Peppered Pork Roast with Cherry Salsa Ingredients

3 -pound boneless single loin pork roast	2 tablespoons minced jalepeno chile*
2 tablespoons coarsely ground black pepper	1/3 cup dried cherries chopped
2 teaspoons garlic salt	1/3 cup red cherry jam
1/3 cup chopped onion	1 1/2 tablespoons vinegar
1/3 cup chopped green bell pepper	2 tablespoons chopped cilantro

Instructions for Peppered Pork Roast with Cherry Salsa

Heat oven to 350 degrees F. Rub pepper and garlic salt onto all surfaces of roast; place in a shallow pan and roast for 45 minutes to one hour, until internal temperature reads 150-155 degrees F. Let roast rest for 10 minutes before slicing.
Meanwhile, combine onion, green pepper, jalapeno, dried cherries, jam, vinegar and cilantro; mix well. (Can be made ahead up to one day; cover and refrigerate).
Arrange sliced pork on a serving platter; dress with Cherry Salsa.

*Always wear rubber gloves when handling hot chiles.

Main Ingredient: PorkCuisine: American

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