Pork Roast with Mango Salsa 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 Printed from tasteofhome.com May 16, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Pork Roast with Mango Salsa cont. 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 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 Printed from tasteofhome.com May 16, 2008 Copyright Reiman Media Group, Inc © 2008

Pork Roast with Mango Salsa 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. Printed from tasteofhome.com May 16, 2008 Copyright Reiman Media Group, Inc © 2008