PORK ROAST WITH PEACH SALSA

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)

recipe and photo First for women '23