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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
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

Printed from tasteofhome.com May 16, 2008

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Pork Roast with Mango Salsa cont.

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.