Cumin Roasted Pork Loin With Chimichurri Pineapple Relish

Pork
Cumin Roasted Pork Loin With Chimichurri Pineapple Relish
19
30

Ingredients

  • 3 1/2 pounds boneless pork loin roast
  • 1/4 cup vegetable oil
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 1 lime
  • 1/4 cup apple cider vinegar
  • 3 stems fresh cilantro
  • 1 bulb garlic
  • 2 jalapeno chilies (stemmed and seeded)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 2 cups pineapple (cubed)
  • 1/2 red onion (small diced)
  • salt
  • black pepper
  • 2 tablespoons cilantro (chopped, for garnish, optional)

Directions

  1. In a blender at medium speed, puree all ingredients except salad oil. After contents are pureed to a fine consistency and with blender at medium speed, add oil. Adjust seasoning with salt and pepper.
  2. Combine all ingredients and season with salt and pepper.
  3. Combine all dry ingredients with salad oil and lime juice; rub marinade thoroughly into entire loin, top and bottom. Allow to Marinate in refrigerator a minimum of two hours.
  4. In a preheated oven at 350 degrees F, roast 1 to 1 1/4 hours or until a meat thermometer reaches an internal temperature of 145 degrees F. (about 20 minutes per pound). Remove from oven and allow to rest for 10 minutes before slicing.
  5. Garnish and serve.
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