Apricot Pork with Roasted Pineapple Salsa
Get some pork on your fork with Apricot Pork with Roasted Pineapple Salsa. A divine combination of apricot and pineapple.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chargrilleraustralia.com.au.
Cooking tools:
- Saucepan
- Grill
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Tongs
- Pastry brush
- Instant-read thermometer
- Serving platter
- Plate
- Spoon
- Kitchen towel
- Airtight container
- Stove
- Wooden spoon
- Fork
- Citrus press
Ingredients
- 4-6 pork loin chops
- 1 tablespoon grapeseed oil
- Char-Griller Ribs and Pork Rub
- ½ cup apricot jam
- 1 teaspoon butter
- 1 teaspoon olive oil
- 2 teaspoons balsamic vinegar
- 1 clove garlic, crushed.
- 1 teaspoon of grated ginger
- 1 Eschalot, finely chopped/minced
- Half a fresh pineapple, peeled, cored and cut into 1cm slices
- ½ a small red onion, finely diced
- 2 Tablespoons fresh mint, roughly chopped
- 1-2 fresh jalapenos, sliced
- Juice of half a fresh lime
- 2 teaspoons white wine vinegar
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