Peppered Pork Roast with Cherry Salsa
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped green chilies
1/2 cup dried cherries
1/2 cup cherry jam
1 1/2 tablespoons vinegar
1 1/2 tablespoons chopped cilantro
1 to 2 tablespoons cracked black pepper
2 teaspoons garlic salt
3 pound boneless pork loin roast
Preheat oven to 250F.
Rub pepper and garlic salt into pork roast, covering all surfaces.
Place pork in a shallow pan and roast for 1 hour or until internal temperature reached 155 to 160F.
Slice and serve with cherry salsa.
To make cherry salsa, combine onion, bell pepper, cherries, jam, vinegar and cilantro. Mix well. Cover and chill several hours or overnight.