Island Pork Loin with Caribbean Salsa

Clock Icon 2 hours |
Servings: 8 |
Prep: 30 minutes |
Cook: 1 1/2 hours

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

Method

  1. Trim roast of any unwanted fat.
  2. In small bowl, combine oil, brown sugar and seasonings to form a paste. Spread evenly over all sides of the roast.
  3. 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.
  4. Remove roast from barbecue or oven. Tent loosely with foil and let rest for 5-10 minutes before carving into 1/4 inch thick slices.
  5. Sever with a scoop of Caribbean Salsa and a side of whole grains like cooked brown rice or barley pilaff.

For the Salsa:

  1. In large glass bowl, combine oil, lime juice, chick peas, pineapple, bell pepper, cucumber and onion.
  2. Season with salt & pepper according to taste.
  3. Refrigerate for one hour or until ready to serve. Salsa can be refrigerated for up to 3 days.

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