Peppered Pork Roast with Cherry Salsa
1/2 cup chopped onion 1/2 cup chopped bell pepper 1/2 cup chopped green chilies 1/2 cup dried cherries 1/2 cup cherry jam
1 1/2 tablespoons vinegar
1 1/2 tablespoons chopped cilantro
1 tablespoon cracked black pepper (1 to 2 tablespoons)
2 teaspoons garlic salt
3 pounds boneless pork loin roast
To make cherry salsa, combine onion, bell pepper, cherries, jam, vinegar and cilantro. Mix well. Cover and chill several hours or overnight.
Preheat oven to 250 degrees. Rub pepper and garlic salt into pork roast, covering all surfaces. Place pork in a shallow pan and roast for 1 hour or until internal temperature reached 155-160ÂºF. Slice and serve with cherry salsa.