Recipe of the Month
August 2006
Peppered Pork Roast with Cherry Salsa
Ingredients:
1 to 2 Tablespoons if cracked black pepper
2 teaspoons garlic salt
3 lbs boneless pork loin roast
For the Cherry Salsa:
1/3 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped green chilies
1/3 cup dried cherries, chopped
1/3 cup red cherry jam
1 1/2 tablespoons vinegar
1 1/2 tablespoons chopped cilantro
Combine salsa ingredients and mix well. Cover and chill several hours or overnight.
Directions:
Rub pepper and garlic salt into pork roast, covering all surfaces. Place roast in a shallow pan; roast at 350 degrees for one hour or until internal temperature (measured by meat thermometer) is 155-160 degrees. Cool 15 minutes before slicing. Slice and serve with salsa.
Chef - Leah Govert
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