"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."
- 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 whole pork loin roast (2-1/2 pounds)
- 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
- 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 large bowl, combine the salsa ingredients; cover and refrigerate until serving.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. If baking the roast, place on a rack in a shallow roasting pan.
- Place pork over drip pan and grill, 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.
Originally published as Pork Roast with Mango Salsa in Light & Tasty June/July 2006, p33
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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