The Pioneer Woman Tasty Kitchen
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Smoky Pork Loin with Pineapple Mango Salsa

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Smoky and spicy pork loin roasted and served with a very tropical pineapple and mango salsa!

Ingredients

  • FOR THE PORK:
  • 3 Tablespoons Brown Sugar
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Ancho Chile Powder
  • 2 teaspoons Salt
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Ground Cumin
  • 1 Tablespoon Paprika
  • ½ Tablespoons Dried Thyme
  • 1 whole Orange, Zested
  • 1 whole (about 3 Lb. Size) Boneless Pork Loin Roast
  • 3 Tablespoons Olive Oil
  • FOR THE SALSA:
  • 2 whole Mangos, Diced
  • 1 cup Fresh Pineapple, Diced
  • ¼ cups Onion, Chopped
  • ⅓ cups Red Pepper, Diced
  • 2 Tablespoons Lemon Juice
  • 1 whole Orange, Juiced
  • 2 Tablespoons Cilantro, Chopped

Preparation

Combine brown sugar, garlic, ancho chile powder, salt, oregano, cumin, paprika, thyme, and orange zest in a small bowl. Rub over pork loin. Cover and refrigerate pork for 8 hours or overnight.

Let pork come to room temperature. Preheat oven to 400ºF. Heat oil in a large skillet over medium heat. Cook pork roast for 2-3 minutes on each side. Lightly grease a wire rack. Place pork on rack in a roasting pan.

Cook pork for 40-50 minutes or until a meat thermometer inserted in the thickest part registers 145ºF. Let pork rest 10 minutes before slicing. Prepare salsa while pork rests.

For the salsa:
Combine all the ingredients in a bowl. Serve immediately.

One Comment

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Avatar of meme32

meme32 on 5.6.2014

I made this last night, and I husband said it was the best pork loin I have ever made. It was so good. Thank you for sharing.

2 Reviews

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Avatar of WestieMom

WestieMom on 5.1.2014

The rub itself is worth the recipe! Spicy, smoky, and sweet with the brown sugar and orange zest mixed in with the spices – this was a hit with my family. I only had a large (1.75 lb) pork tenderloin so it only needed to roast about 1/2 hour, but I followed the directions exactly for the actual recipe. The salsa was my husband’s favorite part of the meal; and the pork was juicy and flavorful. Leftovers were just as good the next day and I think they would have made an awesome Cuban panini…if I could’ve save a few pieces of pork! :)

Avatar of Jennifer Lavalley

Jennifer Lavalley on 4.30.2014

This is a great recipe, very simple and fun. It was a huge hit in my house including those who don’t really care for pork!

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