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Grilled Pork Loin with Pineapple Salsa

Grilled Pork Loin with Pineapple Salsa recipe
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prep time
20 min
total time
1 hr 30 min
makes
10
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What You Need

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

Make It

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.
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