Caribbean Pork Loin with Pineapple Raisin Relish

My friend Kayla gave me this recipe a couple of weeks ago.  She knows how much I enjoy cooking something different every night!  We finally tried it tonight and we ALL loved it!  I added a small dash of tequila to the relish...because I could, lol!  And if you want to kick it up just a little, add either some red pepper flakes or finely chopped jalapeno (seeded or not, your call).  If you're looking for a quicker dish, grill some pork chops seasoned with Jamaican or Caribbean blend, warm the sauce and serve on top (instead of pouring it over and baking it).  I'm looking forward to having it again!  Oh, and we forgot to serve with the tortilla chips but considering the calorie and fat count in this recipe, we did just fine without them! 

Caribbean Pork Loin with Pineapple Raisin Relish

Prep: 45 minutes
Roast: 1-1/4 hours

Ingredients

Pork

1 cup packed fresh oregano leaves

1 cup packed fresh cilantro leaves

1/2 cup pineapple juice

1 Tbsp. finely shredded lime peel

3 Tbsp. lime juice

2 tsp. kosher salt

4 cloves garlic

1-1/2 tsp. ground cumin

1/2 cup olive oil

1 4-lb. bone-in loin center rib roast

Relish

1-1/2 cups chopped pineapple

1 cup golden raisins

4 green onions, chopped

1/4 cup pineapple juice

3 Tbsp. lime juice

2 Tbsp. chopped fresh cilantro

1/4 tsp. kosher salt

3/4 cup canola oil

16 6-inch corn tortillas, quartered

2 limes, quartered

Directions

1. Preheat oven to 325 degrees F. In food processor or blender combine oregano, 1 cup cilantro, 1/2 cup pineapple juice, the lime peel, 3 Tbsp. lime juice, 2 tsp. kosher salt, the garlic, and cumin. Cover and blend or process until chopped. With the motor running, add the olive oil in a thin, steady stream until incorporated.

2. With sharp knife, score surface of pork roast with small slits. Place roast in roasting pan, bone side down. Pour herb mixture over roast. Roast, uncovered 1-1/4 to 1-3/4 hours or until an instant-read thermometer inserted into center of roast reads 150 degrees F, spooning herb mixture over meat two or three times during roasting. Lightly tent with foil and let stand 10 minutes. Temperature will rise to 160 degreesF.

3. For relish, in bowl combine pineapple, golden raisins, green onions, 1/4 cup pineapple juice, 3 Tbsp. lime juice, 2 Tbsp. cilantro, and 1/4 tsp. kosher salt.

4. In large skillet, heat canola oil over medium heat. Cook tortilla wedges in hot oil for 15 to 20 seconds per side. Drain on paper towels. Wrap in foil to keep warm.

5. To serve, cut meat from bone and thinly slice. Serve with tortilla wedges, relish, and garnish with lime wedges. Makes 8 servings.

Nutrition Facts

Calories664, Total Fat (g)37, Saturated Fat (g)5, Monounsaturated Fat (g)23, Polyunsaturated Fat (g)7, Cholesterol (mg)76, Sodium (mg)643, Carbohydrate (g)52, Total Sugar (g)19, Fiber (g)6, Protein (g)35, Vitamin C (DV%)73, Calcium (DV%)15, Iron (DV%)16, Percent Daily Values are based on a 2,000 calorie diet