Barbados Grilled Pork with Pineapple Salsa

Categories: Pork- Main Dish

Ingredients

• Marinated Pork:
• 2 tsp. finely shredded fresh ginger
• 1 1/2 tsp. allspice
• 1 1/2 tsp. curry powder
• 1/2 tsp. cayenne pepper
• 1/2 tsp. cinnamon
• 1/3 cup dark rum
• 1/3 cup lime juice
• 1/4 cup Worcestershire sauce
• 2 Tbsp brown sugar
• 6 lean boneless pork loin chops, cut 3/4 inch thick (about 1 1/2 lb.)
• Pineapple Salsa:
• 2 cups diced pineapple
• 1/2 cup diced red bell pepper
• 1/2 cup sliced green onion
• 1 Tbsp. lime juice
• 1 Tbsp. canola oil
• Lime wedges as garnish (optional)

Directions

1. In half-gallon Ziploc bag, combine ginger, allspice, curry cayenne and cinnamon. Reserve 2 tsp. spice mixture for salsa. Add rum, lime juice, Worcestershire sauce, and brown sugar to spice mixture; seal bag and shake to blend.

2. Place pork chops in bag; remove excess air, reseal bag and turn to coat. Refrigerate 6 to 8 hours.

3. Meanwhile, combine all salsa ingredients with reserved 2 tsp. seasoning in quart-size Ziploc bag and refrigerate until ready to cook pork.

4. Remove pork from bag and discard marinade. Grill pork on grid over medium-hot coals, 4 to 5 minutes per side, turning once. Serve with salsa.

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