This pork gets a double dose of flavor: First, it’s rubbed with spices, sugar, chipotle powder, and garlic. Then after cooking, the pork is served with a tangy jalapeño–lime salsa.
Shopping note: Make sure your butcher removes the chine bone so this loin can be cut into chops after grilling.
Serve with Tomato, Avocado, Corn & Black Bean Salad.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I used a two pound boneless pork loin roast (not a pork tenderloin), used the rub, and refrigerated it overnight as per the recipe. My husband roasted it using the rotisserie on our gas grill. The result was a juicy, delicious piece of meat with a nice flavor from the rub. And, the jalapeno-lime salsa? It was not so different than the one we usually make, but this one is out of this world - absolutely fantastic - just delicious by itself, and with the pork. It may just be the salsa we use from now on, whenever we need, or want salsa. And, yes, I'd make this dish again in a heartbeat!
I have made this twice now to rave reviews for tow different groups. I am making it again next week by request. Easy - yummy.
I used this recipe on a pork tenderloin and it was incredible. Although it didn't have to cook as long as the pork loin in this recipe the spice rub was incredible. I sliced up the pork tenderloin, added the salsa and put it in warm grilled corn tortillas. But all my guests could say was "that pork was amazing" for the next couple of days they were visiting.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?