Roasted Pork Loin With Cherry Fruit Salsa

Christy Rost


15-6 pound boneless pork loin, trimmed and tied
½cup dry white wine
5large cloves garlic, peeled and minced
4sprigs fresh rosemary
4sprigs fresh oregano or thyme
salt and freshly ground black pepper
2tablespoons olive oil
1recipe Cherry Fruit Salsa

At least 1 hour before cooking, pour wine into a casserole dish large enough to accommodate the pork loin. If loin is too long, slice in half. Season with salt and pepper. Press minced garlic onto surface of meat. Remove herbs from stems and chop; press onto pork. Turn pork to coat all sides with wine. Cover and place in refrigerator until ready to cook.

Preheat oven to 325 degrees. Heat a skillet over medium heat; add olive oil. Wipe garlic and herbs from meat, reserving them for later use. Brown meat in hot oil on all sides, about 10 minutes total. Transfer meat to a roasting pan. Top with reserved garlic and herbs; discard wine marinade. Place meat in oven and roast until a meat thermometer reaches 170 degrees, about 1 ½ hours.

When meat is done, transfer to a serving platter and keep warm. Deglaze roasting pan with a little wine or chicken broth, scraping up all brown bits from pan. Spoon over meat. Serve with Cherry Fruit Salsa.

Cherry Fruit Salsa:
½pound pitted fresh cherries
1cup diced mango
1cup diced fresh peaches
1cup diced cantaloupe
1tablespoon fresh lime juice
1tablespoon chopped mint leaves

In a medium bowl, stir together the mango, peaches, cantaloupe, lime juice and mint. Just before serving, add chopped cherries and toss gently to mix. Transfer salsa to a serving bowl and serve with pork.

Category: Meat