Cañón de Cerdo con Ají de Piña

Name: Cañón de Cerdo con Ají de Piña (Pork Loin with Pineapple-Lime Salsa)
Cuisine: Colombian
Ingredients: ¼ teaspoon black pepper; ½ teaspoon salt; ½ teaspoon hot pepper or ají sauce; ½ teaspoon hot pepper or ají sauce; ¼ cup lime juice; 1 tablespoon minced cilantro; ½ cup minced red onion; 1½ cups diced fresh pineapple; ¼ teaspoon ground black pepper; 1 teaspoon salt; 1 tablespoon fresh lime juice; 1 tablespoon grated lime peel; 2 tablespoons honey; ½ cup diced fresh pineapple; 2 tablespoons olive oil (optional); 1 (2½-pound) boneless pork loin; 1½ tablespoons fresh thyme leaves, minced; ½ teaspoon grated ginger root

Pork Loin with Pineapple-Lime Salsa

Preparation info

6 to 8
servings

Difficulty
Medium

Appears in

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

About

The Spanish word cañón means “cannon” in English and in the Andean zone of Colombia the pork loin is referred to by this name because of its cannon-like shape. Here we prepare it with an ají sauce in order to lighten it up. The original recipe calls for a raw sugar or panela sauce.

Ingredients

1 (2½-pound) boneless pork loin
1½ tablespoons fresh thyme leaves, minced

Americas
Colombia
Main course
Gluten-free
South America

Method

Remove pork from the refrigerator and rub with ginger and thyme. Set aside for about 30 minutes to reach room temperature.
PREPARE SALSA: In a nonreactive container mix all salsa ingredients except oil. Set aside for 20 minutes, then add the oil, if using. Set aside until ready to serve.
PREPARE GLAZE: Mix all glaze ingredients and rub t