Tart kiwi and sweet blueberries make a unique salsa to dress your basic pork loin. This is a leaner cut of pork, so be sure not to overcook it; you can test the meat by slicing it with a paring knife or using an instant-read thermometer, which should register 145ºF.

　　

Ingredients

Serves 6

　　2 kiwis, peeled and diced

　　1 pint blueberries, chopped

　　1/2 cup cilantro leaves, chopped

　　1/4 cup minced red onion

　　2 tablespoons balsamic vinegar

　　1 teaspoon salt

　　3/4 teaspoon paprika or chipotle chile powder

　　1/2 teaspoon ground turmeric

　　1/2 teaspoon ground cumin

　　1/4 teaspoon freshly ground black pepper

　　One (2-pound) center-cut pork loin

　　2 tablespoons grapeseed oil, plus more for the grill

　　

Step 1

To grill the pork loin, preheat a grill over high heat, or to roast, preheat the oven to 400ºF.

　　

Step 2

Combine the kiwis, blueberries, cilantro onion, and vinegar in a large bowl. Add 1/4 teaspoon of the salt and toss well. Set the salsa aside.

　　

Step 3

Place the paprika or chipotle chile powder on a plate along with the turmeric, cumin, the remaining 3/4 teaspoon salt, and the black pepper. Roll the pork loin in the spice mixture to coat. Drizzle the pork with the oil.

　　

To grill:

Step 4

Grease the grill with grapeseed oil. Adjust the grill flame setting to medium to medium-low.

　　

Step 5

Place the loin on the grill and cook, turning often, until no longer translucent inside and cooked through, or until it registers 145ºF on an instant-read thermometer, 20–25 minutes. Let the loin rest for 5 minutes before slicing, then serve with the salsa.

　　

To roast:

Step 6

Place the pork in a 7-by-11–inch baking dish and roast on the lower rack, uncovered, for 35–40 minutes until cooked through and no longer pink in the center, and it registers 145ºF on an instant-read thermometer. Let the loin rest for 5 minutes before slicing, then serve with the salsa.

　　

Nutrition Per Serving

277 Calories

　　34g Protein

　　20g Carbohydrates

　　6g Fat (1g Saturated)

　　104mg Cholesterol

　　14g Sugars

　　3g Fiber

　　382mg Sodium

　　Selenium = 102%

　　Thiamine = 76%

　　Protein = 61%

　　Vitamin C = 55%

　　Zinc = 38%

　　From Eat Complete © 2016 by Drew Ramsey, MD. Buy the full book from HarperCollins or from Amazon.Reprinted with permission from HarperCollins.