Cañón de Cerdo con Ají de Piña

Pork Loin with Pineapple-Lime Salsa

Preparation info

  • Difficulty


  • 6 to 8


Appears in

Secrets of Colombian Cooking

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.


  • 1 (-pound) boneless pork loin
  • tablespoons fresh thyme leaves, minced
  • ½ teaspoon grated ginger root

Pineapple-Lime Salsa

  • cups diced fresh pineapple
  • ½ cup minced red onion
  • 1 tablespoon minced cilantro
  • ¼ cup lime juice
  • ½ teaspoon hot pepper or ají sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil (optional)


  • ½ cup diced fresh pineapple
  • 2 tablespoons honey
  • 1 tablespoon grated lime peel
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper


  1. Remove pork from the refrigerator and rub with ginger and thyme. Set aside for about 30 minutes to reach room temperature.
  2. 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.
  3. PREPARE GLAZE: Mix all glaze ingredients and rub them over the pork. Place pork in a foil-lined baking dish. Cover with sauce. Refrigerate for 20 minutes.
  4. Preheat the oven to 325°F.
  5. Roast the pork in the preheated oven for 45 minutes to 1 hour or until it reaches an internal temperature of 160°F. Remove from the oven, place pork on a serving platter, cover, and set aside for 10 minutes.
  6. Use a spatula to carefully stir and scrape up all the pan juices (trying not to tear the aluminum foil). Pour over the pork and serve with salsa.