Tart kiwi and sweet blueberries make a unique salsa to dress your basic pork loin. This is a leaner cut of pork, so be sure not to overcook it; you can test the meat by slicing it with a paring knife or using an instant-read thermometer, which should register 145ºF.
Recipe information
Yield
Serves 6
Ingredients
2
1
1
1
2
1
3
1
1
1
2
Need to make a substitution?
Preparation
Step 1
To grill the pork loin, preheat a grill over high heat, or to roast, preheat the oven to 400ºF.
Step 2
Combine the kiwis, blueberries, cilantro onion, and vinegar in a large bowl. Add 1/4 teaspoon of the salt and toss well. Set the salsa aside.
Step 3
Place the paprika or chipotle chile powder on a plate along with the turmeric, cumin, the remaining 3/4 teaspoon salt, and the black pepper. Roll the pork loin in the spice mixture to coat. Drizzle the pork with the oil.
To grill:
Step 4
Grease the grill with grapeseed oil. Adjust the grill flame setting to medium to medium-low.
Step 5
Place the loin on the grill and cook, turning often, until no longer translucent inside and cooked through, or until it registers 145ºF on an instant-read thermometer, 20–25 minutes. Let the loin rest for 5 minutes before slicing, then serve with the salsa.
To roast:
Step 6
Place the pork in a 7-by-11–inch baking dish and roast on the lower rack, uncovered, for 35–40 minutes until cooked through and no longer pink in the center, and it registers 145ºF on an instant-read thermometer. Let the loin rest for 5 minutes before slicing, then serve with the salsa.
Nutrition Per Serving
