1 (8 oz) can crushed pineapple
1 orange peeled, seeded and chopped
1/4 cup finely chopped red and/or green sweet pepper
1 sliced green onion
1 to 2 tsp finely chopped jalape�o pepper
1/8 tsp salt
1 (2 lb) boneless pork loin roast
1/4 cup chopped onion
1 tbsp olive oil or cooking oil

Pork Loin With Winter Fruit Salsa

1. Salsa: Drain pineapple, reserving juice. In a small bowl, combine drained pineapple, orange, sweet pepper, green onion, jalape�o and salt; Cover and chill.
2. In a plastic bag, set in shallow pan combine reserved juice, chopped onion and oil; add roast turning to coat. Close bag. Chill for 2 to 24 hours, turning occasionally.
3. Preheat oven to 325� F. Drain marinade; place roast on rack in shallow roasting pan.
4. Roast for 1 1/4 to 1 1/2 hours or until thermometer registers reaches 155� F. Cover with foil; let stand for 10 minutes. Thermometer should read 160� F.
5. Serve with salsa.
   Makes 6 to 8 servings
   Preparation time: 1 1/2 to 2 hours