Peppered Pork Roast with Cherry Salsa Recipe | Yummly
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Peppered Pork Roast with Cherry Salsa

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Peppered Pork Roast with Cherry Salsa

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A simple grilled pork roast dressed with a fruit salsa is an easy answer to summer dinner. Any leftover salsa is great on pork sandwiches. Serve with green beans in a mustard vinaigrette, Beet, Walnut and Blue Cheese Salad and warm cornbread.


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