Caribbean Grilled Pork with Tropical Salsa

Courtesy of CanolaInfo

Servings: 6
Prep Time: n/a
Cook Time: 10 Min.

For salsa:
* 1 small pineapple, peeled, cored and diced (about 2 c. / 500 mL)
* 1 medium orange, peeled and diced
* 2 Tbsp. fresh cilantro, minced (30 mL)
* Juice of half a fresh lime

For meat:
* 1/2 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)
* 1/2 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.

* Recipe courtesy of Patricia Chuey, RD and CanolaInfo.

Calories: 210;   Total Fat: 10g;   Saturated Fat: 2g;   Cholesterol: 50mg;   Total Carbs: 10g;   Fiber: 2g;   Sugar: 8g;   Protein: 19g;   Sodium: 65mg;