Peppered Pork Roast With Cherry Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bbq, Book, Pork | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Chopped onion |
| 1/2 | c | Chopped bell pepper |
| 1/2 | c | Chopped green chilies |
| 1/2 | c | Dried cherries |
| 1/2 | c | Cherry jam |
| 1 1/2 | T | Vinegar |
| 1 1/2 | T | Chopped cilantro |
| 1 | T | Cracked black pepper, up to |
| 2 | t | Garlic salt |
| 3 | lb | Boneless pork loin roast |
INSTRUCTIONS
2 1998 To make cherry salsa, combine onion, bell pepper, cherries, jam, vinegar and cilantro. Mix well. Cover and chill several hours or overnight. Prepare grill. Rub pepper and garlic salt into pork roast, covering all surfaces. Place pork on grill and roast for 1 hour or until internal temperature reached 155-160ø F. Slice and serve with cherry salsa. Recipe by: Ya Got It From Lisa! Posted to MC-Recipe Digest by LizaCooks <LizaCooks@aol.com> on May 7,
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Nutrition (calculated from recipe ingredients)
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Calories: 2605
Calories From Fat: 1109
Total Fat: 123.2g
Cholesterol: 952.6mg
Sodium: 5379.9mg
Potassium: 4993.8mg
Carbohydrates: 77.7g
Fiber: 8.9g
Sugar: 5.2g
Protein: 283.2g