Grilled Pork Loin With Pineapple Salsa

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Grilled Pork Loin With Pineapple Salsa

Recipe Information
Source: Chuck Trimble Serves/Makes:5 or more Ingredients Pork & Marinade: 1-1/4 lbs (.6 kg). boneless pork loin 1 tsp (5 ml). grated orange rind 1/4 cup (60 ml) orange juice 2 tbsp (30 ml). ketchup 2 tbsp (30 ml). soy sauce 1 tbsp (15 ml). vegetable oil 1 tsp (5 ml). honey 2 cloves garlic, chopped 1/4 tsp (1 ml). crushed red pepper mesquite wood chips or dried rosemary twigs Pineapple Salsa: 1 cup (225 ml) finely diced fresh pineapple, drained OR 1 8 oz (224 grm). can crushed pineapple, drained 1/4 cup (60 ml) chopped sweet red pepper 2 tbsp (30 ml). minced red onion 1 small jalapeno, seeded, finely chopped 1 tbsp (15 ml). lemon or lime juice 1 tsp (5 ml). honey 2 tbsp (30 ml). finely chopped fresh cilantro or mint leaves Preparation Pork: Trim excess fat from pork loin. To butterfly or split the loin in half, starting from the thicker long edge, make a horizontal cut through center of pork to within 1/2 inch of the opposite long edge. Open the pork like a book and press the uncut long edge to flatten as much as possible. In a shallow dish or plastic food storage bag, combine pork with orange rind and juice, ketchup, soy sauce, oil, honey, garlic and red pepper. Cover and refrigerate 2 hours or overnight to marinade, turning pork occasionally. Meanwhile prepare pineapple salsa. An hour before serving, heat wood or coals in grill and soak wood chips in water to cover for 30 minutes. Lightly oil or coat grill rack with non stick vegetable cooking spray and set aside. Drain wood chips and place on medium hot coals. Heat grill rack. Drain pork, reserving marinade and place on hot grill rack about 4 inches from medium low coals. Grill pork until almost firm to the touch, turning occasionally and basting with some marinade 12 to 15 minutes. To serve, let pork stand 10 minutes on cutting board. Slice pork diagonally across grain into thin slices. Serve with the pineapple salsa. Salsa: In small bowl, combine pineapple, red pepper, onion, jalapeno, lemon juice and honey. Cover and refrigerate 30 minutes to blend flavors. Just before serving, stir in cilantro. Comments I love to make this dish and watch people eat it. It is very delicious. My family loves the cilantro, for those who aren't as fond, you may want to cut the amount of cilantro in half. I find that marinading the pork for at least 24 hours makes for a better dish!

Recipe Information

Source:: Chuck Trimble

Serves/Makes:5 or more

Ingredients

Pork & Marinade:
1-1/4 lbs (.6 kg). boneless pork loin
1 tsp (5 ml). grated orange rind
1/4 cup (60 ml) orange juice
2 tbsp (30 ml). ketchup
2 tbsp (30 ml). soy sauce
1 tbsp (15 ml). vegetable oil
1 tsp (5 ml). honey
2 cloves garlic, chopped
1/4 tsp (1 ml). crushed red pepper
mesquite wood chips or dried rosemary twigs
Pineapple Salsa:
1 cup (225 ml) finely diced fresh pineapple, drained OR
1 8 oz (224 grm). can crushed pineapple, drained
1/4 cup (60 ml) chopped sweet red pepper
2 tbsp (30 ml). minced red onion
1 small jalapeno, seeded, finely chopped
1 tbsp (15 ml). lemon or lime juice
1 tsp (5 ml). honey
2 tbsp (30 ml). finely chopped fresh cilantro or mint leaves

Preparation

Pork:
Trim excess fat from pork loin.
To butterfly or split the loin in half, starting from the thicker long edge, make a horizontal cut through center of pork to within 1/2 inch of the opposite long edge.
Open the pork like a book and press the uncut long edge to flatten as much as possible.
In a shallow dish or plastic food storage bag, combine pork with orange rind and juice, ketchup, soy sauce, oil, honey, garlic and red pepper.
Cover and refrigerate 2 hours or overnight to marinade, turning pork occasionally.
Meanwhile prepare pineapple salsa.
An hour before serving, heat wood or coals in grill and soak wood chips in water to cover for 30 minutes.
Lightly oil or coat grill rack with non stick vegetable cooking spray and set aside.
Drain wood chips and place on medium hot coals.
Heat grill rack.
Drain pork, reserving marinade and place on hot grill rack about 4 inches from medium low coals.
Grill pork until almost firm to the touch, turning occasionally and basting with some marinade 12 to 15 minutes.
To serve, let pork stand 10 minutes on cutting board.
Slice pork diagonally across grain into thin slices.
Serve with the pineapple salsa.
Salsa:
In small bowl, combine pineapple, red pepper, onion, jalapeno, lemon juice and honey.
Cover and refrigerate 30 minutes to blend flavors.
Just before serving, stir in cilantro.

Comments

I love to make this dish and watch people eat it. It is very delicious. My family loves the cilantro, for those who aren't as fond, you may want to cut the amount of cilantro in half. I find that marinading the pork for at least 24 hours makes for a better dish!