Barbecue is best, of course, but you could prepare the pork loin in the oven. The salsa, on its own, has many tasty uses, so consider doubling the recipe.
Serves 5 - 6
- 1 ripe mango, cut in half, seeded, meat scooped out and chopped
- ¼ small red onion, small dice
- ½ small (341ml/12oz) can corn, drained
- 2½ tsp minced jalapeño, white ribs removed
- 1 Tbsp finely minced basil
- ¼ tsp cumin
- ¼ tsp salt and generous grind black pepper
- 1 pork loin, 1 to 1½ lbs (454-680gr)
- 2 - 3 Tbsp Bone Suckin’ Mustard or your favourite sweet mustard
- 1 - 2 Tbsp Bone Suckin’ Rib Rub or a rub with a touch of sweetness
Make the salsa up ahead of time by simply combining all the ingredients. Keep covered in the fridge for an hour or a day to let the flavours meld. Stir before serving and adjust the seasonings, if necessary.
Wash and pat dry the pork loin. Rub mustard all over it. Sprinkle with rub to coat evenly. Allow to sit out for 20 minutes so that the rub can tack up and the meat can come up to room temperature. Preheat your barbecue to medium heat. You’ll be cooking indirectly, so turn one burner on and leave the other off. If you’re using a kettle style charcoal grill, place the coals in a ring around the outside leaving the centre open, perhaps placing a drip pan in the centre to reduce flame ups. Place the pork on the grill and cook until it reaches an internal temperature of 160°F/71°C on an internal meat thermometer, around 20-30 minutes. When it’s done, remove to a platter, cover with a tent of foil, and allow to rest for 20 minutes.
Alternately you can cook the pork loin in a 350°F/175°C oven for about 30 minutes ... but then you’ll be taking liberties with the name, “BBQ Pork.” When done, slice the pork and fan out on a platter. Spoon the salsa alongside and serve.
Serve with sweet ‘n sour fried rice, potato salad with apples, roasted new potatoes, sweet potato frites dusted with Sweet Jamaica, or cute little purple fingerling potatoes. For dessert, grill up skewers or rings of pineapple and dust with a little Sweet Jamaica rub or toasted coconut just after removing from the grill.
You can also make this dish with pork chops, chicken breasts or hind quarters, skewered chicken thighs or shrimp, duck breasts or hind quarters, or salmon. The salsa makes a wonderful topping for a ham or grilled chicken pizza as well - trust us!
Pair with Vidal, Spanish rosé, Ontario blush, off-dry Riesling or King Brewery’s pilsner.