Pork Roast With Mango Salsa

• 3 tablespoons paprika
• 1 tablespoon garlic powder
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 1 boneless whole pork loin roast (2-1/2 pounds)
• 1 medium mango, peeled and chopped
• 1/2 cup chopped seeded plum tomatoes
• 1/2 cup chopped red onion
• 1/2 cup chopped peeled cucumber
• 1/4 cup lime juice
• 2 tablespoons minced fresh cilantro
• 1 tablespoon olive oil
• 1 tablespoon dry red wine or cider vinegar
• 1 teaspoon ground cumin

1. 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.
2. 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.
3. Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/4 hours or bake, uncovered, at 350u0b0 for 1-1/2 hours or until a thermometer reads 160u0b0.
4. Cover loosely with foil and let stand for 15 minutes before slicing. Serve with salsa.

paprika, garlic, oregano, thyme, cayenne pepper, salt, ground cumin, pepper, ground nutmeg, pork loin, mango, tomatoes, red onion, cucumber, lime juice, fresh cilantro, olive oil, red wine, ground cumin

Taken from www.tasteofhome.com/recipes/pork-roast-with-mango-salsa/ (may not work)