Peppered Pork Roast with Cherry Salsa
|3 poundboneless single loin pork roast|
|2 tablespoonscoarsely ground black pepper|
|2 teaspoonsGarlic salt|
|1/3 cupOnions; chopped|
|1/3 cupgreen bell pepper; chopped|
|2 tablespoonsjalepeno chile; minced|
|1/3 cupdried cherries; chopped|
|1/3 cupred cherry jam|
|1 1/2 tablespoonsVinegar|
|2 tablespoonscilantro; chopped|
Peppered Pork Roast with Cherry Salsa Preparation
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.
Republished with permission, National Pork Board
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