Pork Roast with Mango Salsa
"When my son and his wife were married in our backyard, I served this special roast at the rehearsal dinner," writes B.J. Wall from Lanexa, Virginia. "It can be prepared on the grill or in the oven, but grilling enhances the flavors. The fruit salsa perfectly complements the pork's tasty herbal rub."
SERVINGS
|
8
|
CATEGORY
|
Lower Fat
|
METHOD
|
Grill (gas or charcoal)
|
PREP |
25 min. |
COOK
|
75 min.
|
TOTAL
|
100 min.
|
INGREDIENTS
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 boneless pork top loin roast (2-1/2 pounds)
- SALSA:
- 1 medium mango, peeled and chopped
- 1/2 cup chopped seeded plum tomatoes
- 1/2 cup chopped red onion
- 1/2 cup chopped peeled cucumber
- 1/4 cup lime juice
- 2 tablespoons minced fresh cilantro
- 1 tablespoon olive oil
- 1 tablespoon dry red wine or cider vinegar
- 1 teaspoon ground cumin
DIRECTIONS
In a small bowl, combine the first nine ingredients. Rub over the roast. Place in a shallow baking dish; cover and refrigerate for 3 hours or overnight. In a bowl, combine the salsa ingredients; cover and refrigerate until serving.
If grilling the roast, coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. If baking the roast, place on a rack in a shallow roasting pan.
Grill pork, covered, over indirect medium heat for 1-1/4 hours or bake, uncovered, at 350° for 1-1/2 hours or until a meat thermometer reads 160°. Cover loosely with foil and let stand for 15 minutes before slicing. Serve with salsa. Yield: 8 servings.