Okay, I said I wasn’t going to share recipes while I work on my book, but I couldn’t resist with this one. So easy and so good. I used the leftovers from this dish on sandwiches the following day which was also amazing even when served between rice cakes given my wheat allergy. Yes, the girl who always dove enthusiastically into the bread basket is now on a strict wheat-free diet per my food allergist. There is another interesting nugget we discovered at the allergist. I am allergic to dogs. I recall having a very thorough allergy test as a child and I half wonder if this dog allergy was apparent then and my parents chose not to tell me because there was no way the dogs would be ousted on account of me. I couldn’t blame them if they did. Regardless, enjoy this lovely meal for dinner and lunch!
– I pork loin, about 1.5-2 LB’s
– ½ teaspoon paprika
– ¼ teaspoon garlic salt
– ½ teaspoon salt
– ½ teaspoon granulated sugar
– 1 peach, diced
– 1 plum tomato, diced
– ¼ cup fresh pineapple, diced
– 2 avocadoes, diced
– 2 tablespoons diced red onion
– 2 tablespoons finely chopped cilantro
– ½ a chili pepper finely diced, about 1 tablespoon
– Juice from 1 lime
– ¼ teaspoon granulated sugar
– Salt for seasoning
Pre-heat the oven to 325°. Trim all the visible fat form the pork loin and place on a baking dish. Mix the paprika, garlic salt, salt and sugar in a small bowl. Using clean hands rub this mixture onto the pork. Place the pork in the oven and cook for 20 minutes per pound without turning. Once the meat is cooked through (don’t be afraid to cut into the meat to be certain) turn the oven setting to broil and continue to cook for 3-4 minutes or until you have a nice crusty outside.
While the meat is cooking make the salsa. Combine the peach, tomato, pineapple, avocadoes, red onion, cilantro, chili pepper, lime juice and sugar in a large bowl. Season with the salt according to your preference.
Cut the pork across the width of the loin. Serve a few pieces of the meat topped with a generous helping of the salsa.