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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 9 |
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Salsa gives Momâs delicious roast a zesty accent. Itâs so simple to make and always comes out tender and juicy. It will melt in your mouth! âJune Dress, Boise, Idaho Ingredients:
1 boneless whole pork loin roast (3 to 4 pounds) |
1 jar (16 ounces) salsa |
1 can (16 ounces) kidney beans, undrained |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips.
2. Line a Dutch oven with heavy-duty aluminum foil; add pork. Combine the salsa, kidney beans, salt and pepper; pour over pork.
3. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 10-12 of them. Using long-handled tongs, place remaining briquettes on pan cover.
4. Cook for 1 to 1-1/4 hours or until thermometer reads 145°. To check for doneness, use the tongs to carefully lift the cover. Let stand 10 minutes before slicing. Yield: 9 servings (3 cups sauce).
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