Facebook0Twitter0Pinterest0 Ingredients Pork 1 pork loin, centre roast, boneless, about 3 lbs (1.5 kg) courtesy Cantor’s Quality Meats 2 tsp (10 mL) canola oil 1 1/2 tsp (7 mL) brown sugar 1 tsp (5 mL) EACH chili powder, ground cumin and ground all spice 1/2 tsp (2 mL) red pepper flakes Salsa 1 Tbsp (15 mL) canola oil 2 tsp (10 mL) lime juice 1-19 oz (540 mL) can chick peas, drained and rinsed 1 cup (250 mL) diced fresh pineapple 1 Peak of the Market red bell pepper, seeded and diced 1/2 English cucumber, diced 1/4 cup (50 mL) finely chopped Peak of the Market red onion salt & ground black pepper to taste Directions Trim roast of any unwanted fat. In small bowl, combine oil, brown sugar and seasonings to form a paste. Spread evenly over all sides of the roast. To grill, place roast in a disposable foil pan. Preheat barbecue on high, reduce heat to medium. Turn off one side of barbecue. With barbecue lid down, cook roast over indirect heat (“off” heat side) for 1 – 1 1/2 hours or until instant-read thermometer registers 155˚F. Alternatively, preheat oven to 325°F. Place roast on rack in shallow roasting pan. Roast, uncovered, until instant-read thermometer registers 155˚F. Remove roast fro barbecue or oven. Tent loosely with foil and let rest for 5-10 minutes before carving into 1/4 inch thick slices. Sever with a scoop of Caribbean Salsa and a side of whole grains like cooked brown rice or barley pilaff. For the Salsa: In large glass bowl, combine oil, lime juice, chick peas, pineapple, bell pepper, cucumber and onion. Season with salt & pepper according to taste. Refrigerate for one hour or until ready to serve. Salsa can be refrigerated for up to 3 days. Pairs well with Lagunitas IPA Facebook0Twitter0Pinterest0 Found Under: Main CoursesSalads / SidesPorkPulsesBake / Roast Leave a Review Cancel reply You must Register or Login to post a comment.