2 peaches, pitted, diced
2 tbsp minced red onion
1 tbsp lime juice
1 tbsp chopped fresh cilantro
1 tsp finely chopped, seeded jalapeno
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1 (4-5 lb) bone-in pork loin rib roast
Prepare grill for medium direct heat cooking.
In a medium bowl, mix peaches, onion, lime juice, cilantro and jalapeno; cover and chill until ready to serve.
In a small bowl, combine salt, pepper, garlic powder and paprika; rub over all the pork. Coat pork with olive oil cooking spray and grill, covered, until meat thermometer inserted into the thickest part away from the bone registers 150-degrees, approximately 1 hour.'
Transfer pork to a serving platter or cutting board. Allow to stand 10 minutes before carving. drizzle some of the peach salsa over the pork. Serve remaining salsa on the side.
Yield: 6 servings Per serving: 440 calories, 46g protein, 6 g carbs, 320mg sodium, 25g fat (5g sat)
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