• 1 Tbs. olive oil
• 2 cups tomatoes, chopped and seeded
• 1 cup onion, chopped
• 1/2 cup fresh cilantro, chopped
• 4 cloves garlic, crushed
• 1 jalapeño pepper (optional), seeded and chopped (wear gloves)
• 1/4 lb. canned hot green chilies, chopped, drained
• 1/2 tsp. dried oregano leaves
• 1/2 tsp. ground cumin
• 1/2 tsp. ground red pepper
• 1/2 tsp. ground coriander
• 4 lbs. boneless pork sirloin roast, trimmed

Heat oil in a heavy nonstick skillet over medium heat. Add next 6 ingredients and cook about 2 minutes or until onion is tender, stirring frequently. Add oregano, cumin, red pepper, and coriander. Mix well. Refrigerate mixture until thoroughly chilled.

Preheat oven to 325°F. Spray shallow baking pan with nonstick cooking spray. Using a sharp knife, cut 8-10 slits about 1 inch long and 1 inch deep in top and sides of pork roast. Press heaping teaspoonful of cold vegetable mixture into each split. Spread remaining mixture over top and sides of roast. Place roast in prepared pan. Roast about 1-1/2 hours, or until a meat thermometer reads 155°F. Let stand 10 minutes before slicing.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 181, fat 6.7g, 35% calories from fat, cholesterol 71mg, protein 25.5g, carbohydrates 3.3g, fiber 0.6g, sugar 1.7g, sodium 162mg, diet points 4.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 3.4

  view detailed nutritional information

The recommended wines are: Burgundy, Chardonnay, or Cabernet Sauvignon.