Ingredients
3 tablespoons paprika1 tablespoon garlic powder2 teaspoons dried oregano2 teaspoons dried thyme3/4 teaspoon cayenne pepper1/2 teaspoon salt1/2 teaspoon ground cumin1/2 teaspoon pepper1/4 teaspoon ground nutmeg1 boneless whole pork loin roast (2-1/2 pounds)SALSA:1 medium mango, peeled and chopped1/2 cup chopped seeded plum tomatoes1/2 cup chopped red onion1/2 cup chopped peeled cucumber1/4 cup lime juice2 tablespoons minced fresh cilantro1 tablespoon olive oil1 tablespoon dry red wine or cider vinegar1 teaspoon ground cumin
Preparation
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.
