Excellent and easy dish. I used a 4 pound pork loin and kept it whole. I tripled the marinade, using only one tablespoon of oregano, and adding a little extra cumin and some Adobo seasoning. I marinated the roast overnight in a covered roaster and turned it once. I grilled it for one and a half hours over direct heat, at approximately 400 degrees. The only change I made to the pear salsa was a sprinkling of kosher salt. The pork roast was flavorful, juicy and will make great leftovers. While two of my three kids steered clear of the salsa, my 13 year-old, my husband and I loved it. This is a keeper - I will make it one of my party staples, because it is so easy to prepare ahead.

Reviewed On: Jun. 15, 2008