My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, February 22, 2011

Pork Roast With Cherry Salsa

This roast is to die for! 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 160 degrees. 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 Nancy@A Rural Journal, 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.

I'm linking to Hunk of Meat Monday. Come join us.


  1. Pork roasts are scrumptious, Bev! YUMMY!

  2. Thank you Bev! I have two more 6 pounders in the freezer to bake. I will be trying this recipe for sure. :)

  3. We also love pork roast. I am definitely going to try the cherry salsa! Yummy. Thanks for sharing. I blog about meat every Monday for Hunk of Meat Monday. Join us next week!

  4. Drooling!

    Happy Presidents Pets Day - the day after Presidents Day, as I like to call it. In the US, we love our presidents..... pets. See my blog if you’re in the mood for a good ol' irreverent howl.

  5. Sounds GREAT!! Thanks for the recipe :-)

    Take care and have a great week :-)


  6. This cherry salsa sounds so good.

  7. I am with Farmchick, this cherry salsa sounds so amazing. Thanks so much for linking up. CANNOT wait to try this!


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