Rating: 3.5 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
  • 12 Ratings
Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

30 mins
30 mins
15 mins
1 hr 45 mins
30 mins


Pork Loin:
Pineapple and Papaya Salsa:


Instructions Checklist
  • Trim fat from the pork. Rub pork with the olive oil. In a small bowl combine the chili powder, ancho chile pepper, cumin, oregano, 1 teaspoon black pepper, and 1 teaspoon salt. Rub mixture all over pork until well coated. Let stand at room temperature for 30 minutes or cover and refrigerate up to 2 hours.

  • For a charcoal grill, arrange medium-hot coals around a drip pan. Place pork on greased grill rack over drip pan. Cover; grill 30 to 35 minutes or until slightly pink in the center (155 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on greased rack on unheated side of grill. Cover; grill as above.) Remove pork from grill; tent with foil and let rest 15 minutes.

  • To serve, cut pork into very thin slices and place on a platter. Top with Pineapple and Papaya Salsa, pumpkin seeds, and cilantro sprigs. Makes 6 servings.

Pineapple and Papaya Salsa:
  • In a large bowl gently toss together all ingredients. Season to taste with salt.

Nutrition Facts

267 calories; fat 9g; cholesterol 98mg; saturated fat 2g; carbohydrates 11g; mono fat 5g; poly fat 2g; insoluble fiber 2g; sugars 6g; protein 34g; vitamin a 1166.2IU; vitamin c 47.8mg; riboflavin 0.6mg; niacin equivalents 10.5mg; vitamin b6 1.3mg; folate 36.3mcg; vitamin b12 0.8mcg; sodium 584mg; potassium 855mg; calcium 50.5mg; iron 3.1mg.