Roast Pork With Cherry Salsa

This roast is to die for good. I'm not sure if it's the roast or the salsa or the combination. Pork loins are on sale in my area about every 3 weeks, and I stock up every time. If you want to make this a one pot meal throw in some potatoes and carrots the last hour.

My mother would bake this for two hours or until the internal temperature reaches 160degrees. That really is not necessary and could overcook the roast. I cook mine to 140 degrees because you will have carry-over cooking and a nice moist roast.

This post is dedicated to <a href="http://aruraljournal.wordpress.com/2011/02/19/baked-pork-roast/">Nancy@A Rural Journal</a>, who has lots of pork loins on hand, thanks to her wonderful husband.

Roast Pork With Cherry Salsa
4-6 servings
print recipe

Preheat oven to 350 degrees.

Season a 4-pound loin of pork with lemon pepper, thyme, paprika, and freshly ground black pepper. Heat 1 tablespoon olive oil in a large saute pan and sear the roast. After browning on all sides, put the meat in a large roasting pan. Deglaze the pan with 1/2 cup red wine. Then add 1 chopped onion, 3 stalks chopped celery, and 1 clove of garlic, minced. Pour over the roast. Roast to 140 degree internal temperature. Let rest covered for 15 minutes before slicing.


Cherry Salsa
Yield: 1 1/2 cups

1/3 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped green chiles
1/3 cup dried cherries, chopped, I have also used dried cranberries
1 1/2 tablespoons champagne vinegar
1 1/2 tablespoons chopped cilantro

Mix. Let rest for 30 minutes and spoon over roast.

 

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