Ingredients

The following ingredients have 8 Servings
  • 3 tablespoons paprika
  • 1 tablespoon garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 boneless whole pork loin roast (2-1/2 pounds)
  • SALSA:
  • 1 medium mango, peeled and chopped
  • 1/2 cup chopped seeded plum tomatoes
  • 1/2 cup chopped red onion
  • 1/2 cup chopped peeled cucumber
  • 1/4 cup lime juice
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon dry red wine or cider vinegar
  • 1 teaspoon ground cumin

Instruction

  • In a small bowl, combine the first nine ingredients. Rub over the roast. Place in a shallow baking dish; cover and refrigerate for 3 hours or overnight. In a large bowl, combine the salsa ingredients; cover and refrigerate until serving., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. If baking the roast, place on a rack in a shallow roasting pan. , Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/4 hours or bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°. , Cover loosely with foil and let stand for 15 minutes before slicing. Serve with salsa.