Get some pork on your fork! A divine combination of apricot and pineapple, will get your taste buds moving.
Cook Time: 20 mins
Prep Time: 15 mins
Instructions
In a small saucepan, on low heat, cook the eschalot, ginger and garlic in 1 teaspoon of oil and butter for 2-3 minutes. Add in the apricot jam and balsamic vinegar and bring to a slow simmer. Simmer for 2 minutes and set aside to cool.
Trim the pork loin chops and remove the rind.
Rub the pork loin in the grapeseed oil and coat with the Char-Griller Ribs and Pork Rub. Set aside.
Over direct heat, cook the pineapple for 4 minutes each side. Once cooled, slice up the pineapple and place in a bowl. Add in the diced red onion, sliced jalapeno, mint, white wine vinegar and the lime juice. Mix to make the salsa and cover.
Over direct heat, cook the pork for 2-3 minutes on each side to get nice grill lines. Glaze the pork with the apricot glaze on all sides and continue cooking with indirect heat at 350F/180 degrees C with the hood closed until the pork has an internal temperature of 145F/62 degrees C. You can baste the chops several times and give a final char over direct heat before removing from BBQ. Rest pork for 5 minutes before slicing and serving with the Roasted Pineapple Salsa.