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Peppered Pork Roast with Cherry Salsa

1/2 c Chopped onion
1/2 c Chopped bell pepper
1/2 c Chopped green chilies
1/2 c Dried cherries
1/2 c Cherry jam
1 1/2 tb Vinegar
1 1/2 tb Chopped cilantro
1 tb Cracked black pepper; up to 2
2 ts Garlic salt
3 lb Boneless pork loin roast


To make cherry salsa, combine onion, bell pepper, cherries, jam, vinegar and cilantro. Mix well. Cover and chill several hours or overnight. Prepare grill. Rub pepper and garlic salt into pork roast, covering all surfaces. Place pork on grill and roast for 1 hour or until internal temperature reached 155-160 degrees F. Slice and serve with cherry salsa.




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