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 pork top loin roast (2-1/2 pounds)

Salsa:
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 Pure Olive Oil
1 tablespoon dry red wine or cider vinegar
1 teaspoon ground cumin

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 bowl, combine the salsa ingredients; cover and refrigerate until serving.

If grilling the roast, coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. If baking the roast, place on a rack in a shallow roasting pan.

Grill pork, covered, over indirect medium heat for 1-1/4 hours or bake, uncovered, at 350° for 1-1/2 hours or until a meat thermometer reads 160°. Cover loosely with foil and let stand for 15 minutes before slicing. Serve with salsa. Makes 8 servings.