Marinated Pork Loin with Pineapple Salsa

That collective sigh you heard this weekend was the East Coast basking in the sunshine. All those rumors that we're a hateful bunch of pale people are suddenly no longer true! To celebrate, Ken and I went to some of our favorite Loudon Count wineries and had a picnic. This post is not about that picnic (which was pretty good IMHO) it is about the dinner that evening.

I think next time I would add either hot sauce or a chili of some sort to the salsa. Not that it wasn't flavorful but I usually prefer hotter salsas. (Yes, that lovely looking citrus salad you see in the background? All in good time my friends...)

From Self April 2008

1 tbsp tomato paste

1 tbsp hot chili powder

1/2 cup orange juice

3 tbsp lime juice

1 tbsp olive oil

1 pork loin, trimmed

1 small pineapple cut into small cubes

1/2 cup pineapple juice

1 red bell pepper, seeded sliced thin

1/4 cup chopped red onion

1/4 cup chopped fresh basil

Cooking spray

Whisk the first five ingredients together and pour over pork into a bowl. Allow the pork to marinate for at least 3 hours.

Combine the pineapple, juice, pepper, onion, and basil and let stand at least 1 hour to allow the flavors to mingle.

Lite a grill. Remove the pork from marinade and pat dry. Grill turning only once about 18-20 minutes or until internal temperature is 160. Let stand at room temperature about 10 minutes then slice and serve with salsa.