CHIPOTLE PORK LOIN WITH BLUEBERRY-KIWI SALSA

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Chipotle Pork Loin with Blueberry-Kiwi Salsa image

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.

Categories     HarperCollins     Pork     Roast     Grill     Kiwi     Blueberry     Cilantro     Summer     Dinner     Spring     Wheat/Gluten-Free     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 12

2 kiwis, peeled and diced
1 pint blueberries, chopped
1/2 cup cilantro leaves, chopped
1/4 cup minced red onion
2 tablespoons balsamic vinegar
1 teaspoon salt
3/4 teaspoon paprika or chipotle chile powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
One (2-pound) center-cut pork loin
2 tablespoons grapeseed oil, plus more for the grill

Steps:

  • To grill the pork loin, preheat a grill over high heat, or to roast, preheat the oven to 400ºF.
  • 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.
  • 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:
  • Grease the grill with grapeseed oil. Adjust the grill flame setting to medium to medium-low.
  • 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:
  • 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.

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