Chipotle Pork Loin with Blueberry–Kiwi Salsa
A flavorful pork loin rubbed with warming spices and served with a fresh, vibrant salsa combining sweet blueberries and kiwis with cilantro and red onion. This dish offers a perfect balance of sweet, spicy, and savory flavors.
Ingredients
- •2 whole kiwis
- •1 pint blueberries
- •½ cup cilantro leaves
- •¼ cup red onion
- •2 tablespoons balsamic vinegar
- •1 teaspoon salt
- •¾ teaspoon paprika or chipotle chile powder
- •½ teaspoon ground turmeric
- •½ teaspoon ground cumin
- •¼ teaspoon black pepper
- •2 pound center-cut pork loin
- •2 tablespoons grapeseed oil
- •1 tablespoon grapeseed oil
Cooking Instructions
- 1.
To grill the pork loin, preheat a grill over high heat, or to roast, preheat the oven to 400ºF.
10 min
- 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.
10 min
- 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.
5 min
- 4.
Grease the grill with grapeseed oil. Adjust the grill flame setting to medium to medium-low.
5 min
- 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.
30 min
- 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.
45 min
