Apricot Pork with Roasted Pineapple Salsa

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

  1. 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.
  2. Trim the pork loin chops and remove the rind.
  3. Rub the pork loin in the grapeseed oil and coat with the Char-Griller Ribs and Pork Rub. Set aside.
  4. 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.
  5. 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.

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Ingredients

  • 4-6 pork loin chops
  • 1 tablespoon grapeseed oil
  • Char-Griller Ribs and Pork Rub
  • ½ cup apricot jam
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 2 teaspoons balsamic vinegar
  • 1 clove garlic, crushed.
  • 1 teaspoon of grated ginger
  • 1 Eschalot, finely chopped/minced

Ingredients for the Roasted Pineapple Salsa

  • Half a fresh pineapple, peeled, cored and cut into 1cm slices
  • ½ a small red onion, finely diced
  • 2 Tablespoons fresh mint, roughly chopped
  • 1-2 fresh jalapenos, sliced
  • Juice of half a fresh lime
  • 2 teaspoons white wine vinegar
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