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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (269g)|
|Recipe Makes: 6|
|Calories from Fat: 86 (26%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 107.5mg||33 %|
|Sodium 1287.1mg||44 %|
|Potassium 1159.8mg||31 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 11.3g|
|Protein 48.4g||69 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 326
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