Caribbean Grilled Pork with Tropical Salsa
This tangy, sunny dish will help you feel that summer is just around the corner.
- For salsa:
- 1 small pineapple, peeled, cored and diced (about 2 cups / 500 mL)
- 1 medium orange, peeled and diced
- 2 Tbsp fresh cilantro, minced 30 mL
- Juice of half a fresh lime
- For meat:
- ½ Tbsp sucralose brown sugar blend 7 mL
- 2 tsp minced garlic, 10 mL
- 2 tsp minced ginger, 10 mL
- 2 tsp ground cumin 10 mL
- 2 tsp ground coriander 10 mL
- ½ tsp turmeric 2 mL
- 2 Tbsp canola oil, 30 mL (plus more to oil the grill)
- 6 pork loin chops
- 1. Make salsa by combining pineapple, orange, cilantro and lime juice in bowl. Set aside. Can be prepped up to 2 days in advance and refrigerated.
- 2. Make rub for pork chops: In small bowl, combine brown sugar blend, garlic, ginger, cumin, coriander and turmeric. Do not omit turmeric as it lends a lovely yellow hue to this dish.
- 3. Brush both sides of pork chops with canola oil and apply rub to both sides.
- 4. Preheat barbecue to medium-high. Place pork chops on grill for about 5 minutes per side or until cooked to internal temperature of 160 °F (70 °C).
- 5. Serve each chop accompanied with 1/3 cup (75 mL) salsa.
1 pork chop and 1/3 cup (75 mL) salsa.
|Total Fat||10 g|
|Saturated Fat||2 g|
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