Pineapple Salsa (reserving 2 cups to use as marinade for pork…don’t eat it all!)
- 1 pineapple, diced into corn kernel sizes (tedious, but worth it)
- 1/2 large red onion, diced fine
- 1 red pepper, diced fine
- 1/2 bunch cilantro, chopped fine
- 1 jalepeno pepper, minced very fine
- juice of 2 limes
- Toss together all ingredients, salt to taste.
- Best if stored in refrigerator over night before serving.
Yield: 4-5 cups
Pineapple Pan-Seared Pork
- 2 cups pineapple salsa (above), preferably 2 day old
- 1 lb pork loin
- 2-3 tbs olive oil (for frying)
- Marinade pork in pineapple salsa for about 1 hour (not overnight!).
- In a medium sized frying pan, heat olive oil on medium-high until almost smoking.
- Remove pork loin from salsa marinade, place in oil.
- Reserve salsa marinade.
- Sprinkle salt/pepper on pork as you see fit.
- Sear pork on medium-high, about 5 minutes per side or until crispy.
- Place pork loin on an aluminum foil lined baking sheet.
- Add salsa marinade to the used frying pan and sauté until liquid is reduced, about 3 minutes.
- Top pork with cooked salsa marinade, and bake in a 400 degree oven for 20 minutes or until pork is cooked to your liking.
- Remove from oven, wrap foil up around the pork, and let rest 10 minutes.
- Slice and serve with white rice! I zest up the rice with lime juice, salt, and butter.