• 3 pounds pork loin roast, boneless
  • 2 tablespoons black pepper (coarsely ground)
  • 2 teaspoons garlic salt
  • 1/3 cup onion (chopped)
  • 1/3 cup green bell pepper (chopped)
  • 2 tablespoons jalapeno chile (minced*)
  • 1/3 cup dried cherries (chopped)
  • 1/3 cup cherry jam
  • 1 1/2 tablespoons vinegar
  • 2 tablespoons cilantro (chopped)


  1. Heat oven to 350 degrees F. Rub pepper and garlic salt onto all surfaces of roast; place in a shallow pan and roast for 45-60 minutes (20 minutes per pound, until internal temperature reads 145 degrees F. Let roast rest for 10 minutes before slicing.
  2. Meanwhile make the salsa, combine onion, green pepper, jalapeno, dried cherries, jam, vinegar and cilantro; mix well. (Can be made ahead up to one day; cover and refrigerate).
  3. Arrange sliced pork on a serving platter; dress with Cherry Salsa.
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