Posted on January 25 2007 in category:
Printer Friendly Panee Pork Loin with Pineapple and Tomato Salsa
2, 4oz boneless pork loins
2 cups pineapple juice
1tsp garlic
A pinch of cumin
2oz fresh cilantro (chopped)
1 tsp thyme leaf
2 tsp lime juice
2 tsp olive oil
Salt and pepper to taste
Fresh Tomato and Pineapple Salsa
1 cup fresh diced tomatoes
1 cup fresh dices pineapple
1 whole jalapeno pepper, seeded and finely chopped
1/8 cup chopped fresh cilantro
2 cloves finely chopped garlic
1/8 cup lime juice
3 tbs sugar
Salt and pepper to taste
Pork loin preparation:
Mix the pineapple juice garlic, cumin and thyme. Marinate the pork loins in the mixture for 24 hours
Place oil in skillet over low heat. Put in cilantro and lime juice. Then place pork loins in skillet and cook until 155 degrees internal temperature is reached. (about 3:00 minutes each side)
Salsa Preparation
Place all of the fresh tomato and pineapple salsa ingredients into a mixing bowl and toss.
Recipe courtesy: Chris Raley- Banana Docks Café (334) 342-2775
