Pork & Pineapple

Not sure what possessed me to make a dish combining savory and sweet.  Savory and sweet combinations usually don’t bode well with me.  To be honest, I am still on the fence.  The pork loin was delicious and the pineapple salsa was the same.  Together though?  I think the spice from the jalapeno and cumin saved the day.  It didn’t hurt to stand outside, grilling every ingredient used in this dish.  Oh okay, almost every ingredient.  You got me, I didn’t grill the cilantro.

Readers have asked that I provide meals geared toward feeding a crowd on a limited budget.  After brainstorming this recipe and purchasing the groceries I think I have done just that.  This meal can easily feed 6 and for under 20 dollars, give or take.  Not to mention, leftovers can easily be morphed into other meals like pork tacos or shredded BBQ pork sandwiches.

Roasted Pork Loin with Pineapple Salsa
Serves: 6

Prep Time: 10 minutes
Cooking Time: 1 hour

1 pork loin, weight: 2.5 pounds
1 pineapple, cored, roasted & small dice
1 jalapeno, roasted & small dice
1/2 yellow onion, roasted & small dice
1 head of garlic, roasted & small dice 3 cloves
1 T. cilantro, minced
1 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper
olive oil

  1. Preheat oven to 350 degrees.
  2. Pat pork loin dry, season with salt, pepper and paprika.
  3. Place loin in roasting pan and roast 40 minutes.  Adjust cooking time according to the weight of the loin. Approximately 20 minutes per pound, minus 10 minutes for grilling.
  4. Core pineapple and cut into 4 spheres.
  5. Cut onion into 3 slices, 1/2 inch thick.
  6. Cut the ends off the head of garlic, place in a piece of aluminum foil making a boat, drizzle with olive oil, season with salt and pepper.
  7. Fire up grill when loin is close to being done in oven.
  8. Grill loin, pineapple, jalapeno, onion and garlic for approximately 10 minutes or until grill marks are present.  Flipping as needed.
  9. Let loin rest and prepare salsa by small dicing all grilled ingredients, combine with cilantro, cumin, salt and pepper.
  10. Slice loin and place on platter.
  11. Spoon pineapple salsa down the middle.

Cooking Notes:

  • To core pineapple: cut both ends off the pineapple.  Using sharp knife, remove the outside piece by piece.  Remove any eyes by taking off tiny slivers.  Eyeball the core and cut 4 spheres leaving only the core behind.  People say you shouldn’t eat the core but you can puree it for drinks.  I haven’t done either, proceed with caution.
  • Once your grill is fired up, spray Pam on the grid to assist with easy clean up before and after grilling.
  • Spread remaining garlic cloves on crusty bread and serve as a side dish.
  • Letting your meat rest before slicing/cutting will allow the juices to redistribute making your meat juicy, juicy!

Enjoy! From my kitchen to yours.

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