| 3 to 4 | lb. | boneless pork loin roast |
| 1/2 | tsp. | salt |
| 1/4 | tsp. | freshly ground black pepper |
| 1 | tbsp. | cornstarch |
| 1/3 | C | water |
| 1 | tbsp. | olive oil |
| 1 | small | sweet red pepper, seeded and minced |
| 1 | jalaapeno pepper | seeded and minced |
| 1/3 | C | cider vinegar |
| 2 | tbsp. | granulated sugar |
Sprinkle roast with salt and pepper. Place in roasting pan, fat-side up. Roast uncovered for 30 minutes.
Meanwhile, whisk cornstarch with 1 tbsp. of the water. Set aside. Heat oil in a small saucepan over medium heat. Add sweet pepper and jalapeno pepper. Saute 3 minutes or until soft. Add vinegar, sugar and remaining water. Bring to a boil, stirring until sugar is dissolved. Reduce heat and boil gently until liquid is reduced by a third. Whisk cornstarch mixture again and whisk into pan. Boil, stirring, for 2 minutes or until thickened and glossy. Let cool slightly.
Brush glaze liberally over meat and roast for about 45 minutes longer or until meat thermometer reads 155 to 160 F and a hint of pink remains in pork.
Place roast on cutting board and tent with foil. Let stand 10 minutes before slicing.
Makes 8 servings.