Recipes

Caribbean Grilled Pork with Tropical Salsa

Ingredients:

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Yield: 6 servings Serving Size: 1 pork chop and 1/3 cup (75 mL) salsa


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

    For meat:
  • ½ Tbsp (7 mL) sucralose brown sugar blend
  • 2 tsp (10 mL) minced garlic
  • 2 tsp (10 mL) minced ginger
  • 2 tsp (10 mL) ground cumin
  • 2 tsp (10 mL) ground coriander
  • ½ tsp (2 mL) turmeric
  • 2 Tbsp (30 mL) canola oil, plus more to oil the grill
  • 6 pork loin chops

Instructions:

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.

Notes:

Carbohydrate exchange information
½ Carbohydrate Choice
3 Meat & Alternative Choices

Recipe courtesy of www.CanolaInfo.org