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Taste of the Northland: Peppered Pork Roast

Posted at: 07/02/2012 8:43 AM
Updated at: 07/02/2012 8:48 AM

The 4th of July is almost here, and many folks will be firing up their grills!

Mary Bartz is a representative of Minnesota's pork farmers and the Pork Checkoff. She stopped by to grill a peppered pork roast with Good Morning Northland meteorologist Ben Dery and a Caribbean Pork and Mango Salad.

Peppered Pork Roast:

Prep Time: 5 minutes

Cook Time and Stand Time: 1 hour and 10 minutes

- 4 pound boneless pork loin roast

- 6 tablespoons pepper blend seasoning

Rub all surfaces of roast with seasoned pepper. Refrigerate roast until grill is ready.

Prepare outdoor grill for indirect medium-hot grilling. For gas grill, preheat one side of grill on high; adjust temperature to medium (400°F). For charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals to one side of grill and let burn about 15 minutes until coals are glowing. Test for medium heat by holding hand at cooking height and counting the number of seconds hand can stay in that position. Four seconds is medium heat. Additional charcoal may need to be added during cooking.

Place drip pan on unheated side of grill below the roast position. Spray clean, cold cooking grate with nonstick cooking spray (or brush with vegetable oil). Place grate over grill heat source.

Place roast directly on cooking grate over drip pan. Cover and grill 60 to 75 minutes, until thermometer inserted in center of roast registers 145°F. Transfer pork to clean cutting board, loosely cover with foil and let rest 10 to 15 minutes before slicing.

16 servings.

Oven Method: Preheat oven to 350°F. Place pork roast in shallow roasting pan. Do not add water and do not cover. Roast for 60 to 75 minutes until thermometer inserted in center of roast registers 145°F. Transfer pork to cutting board, loosely cover with foil and let rest 10 to 15 minutes before slicing.

Nutrition information per serving: 160 calories, 22 grams protein, 6 grams fat (1 gram saturated fat), 60 milligrams cholesterol, 50 milligrams sodium

Caribbean Pork and Mango Salad

Prep Time: 10 minutes

- 3/4 pound cooked pork roast, cut into 1/2-inch cubes

- 6 cups mixed greens

- 1 15-ounce can black beans, rinsed and drained

- 1/4 red onion, halved and thinly sliced 

- 2 large mangos, peeled and cubed

- 1/2 cup fruit-flavored vinaigrette dressing

Gently toss all ingredients in large salad bowl. 4 servings. * Use the leftovers from Peppered Pork Roast.

Nutrition information per serving: 330 calories, 31 grams protein, 7 grams fat (2 grams saturated fat), 65 milligrams cholesterol, 530 milligrams sodium, 37 grams carbohydrates.

Visit www.PorkBeInspired.com for more creative recipes, cooking tips and nutrition information.