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Grilled Pork Loin with Pineapple Salsa

Prep Time:
20 min

Total Time:
1 hr 30 min

Makes:
10

Roast

2 env. SHAKE'N BAKE Original Coating Mix

1/2 Tbsp. allspice

1 Tbsp. cumin

1 Tbsp. garlic powder

3 lb. Centre Cut pork Roast

Juice of 1 lime

Salsa

1/2 medium fresh pineapple, finely chopped

1 medium red pepper, finely chopped

1/4 cup chopped cilantro

1/4 cup KRAFT GOLDEN Italian Dressing

ROAST:
PREHEAT barbecue, both burners on high heat with the lid down.

COMBINE coating mix and spices in large plastic bag (grocery bag works well). Coat pork in lime juice. Shake in bag with coating/spice mixture, until completely covered. Place on disposable aluminium BBQ pan or tin foil that has been poked with holes.

TURN off one burner of the barbecue and place roast on foil on that side. Close barbecue lid. Grill over indirect heat for 1 to 1-1/4 hours or until done. (Pork is done when it reaches 160°F on a meat thermometer).

SALSA:
MIX all ingredients until well blended. Cover and refrigerate until ready to serve.

Kraft Kitchens Tips

Cooking Know-How

Grilling over indirect heat, ensures tender meat, without burning the coating.

Cooking Know-How

Look for a roast that is not tied with string. The string will pull the Shake'n Bake coating off when you remove it to serve.

Serve a Crowd:

Ask your butcher for a 5 lb. centre cut pork roast. Cook for 1-1/2 to 1-3/4 hours. Makes 18 servings.

K:44738v0ec:88180

(5)

Rated

by oilerfan708 on 10/18/2006
" I've made this many times now and find it to be a wonderful change from the ordinary Pork Roast. The Salsa is a nice way to spice up the meal. Served with Couscous and Kayla's Crunchy green beans...excellent combination."

See All Ratings and Comments

Serving Size = 100 g meat, 4 Tbsp salsa

Nutritional Information

Calories

238

Total fat

9.5 g

Saturated fat

2.5 g

Cholesterol

72 mg

Sodium

315 mg

Carbohydrate

10.3 g

Dietary fibre

0.8 g

Protein

27.1 g

Vitamin A

10 %DV

Vitamin C

62 %DV

Calcium

3 %DV

Iron

11 %DV

Diabetes Food Choices

1/2 Carbohydrates + 3-1/2 Meat & Alternatives