Caribbean Grilled Pork with Tropical Salsa
Courtesy of CanolaInfo 6 Servings • 10 Min. Cook Time| Ingredients |
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| 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 |
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| 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 |
Directions:
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.
Nutrition:
Calories: 210; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 50mg; Total Carbs: 10g; Fiber: 2g; Sugar: 8g; Protein: 19g; Sodium: 65mg;