Week 6~ Spicy Citrus Pork with Pineapple Salsa

I absolutely love the colors in this recipe! It called for a 3 pound pork loin, simmered in a crock pot, but I decided to marinade boneless pork chops instead.

1 TBS ground cumin

1 tsp coarsely ground black pepper

2-3 pounds center-cut boneless pork loin  ( I used boneless pork chops)

1- 16 oz can pineapple chunks, coarsely chopped

3 TBS lemon juice

3/4 finely chopped red bell pepper ( approx one pepper)

4 TBS finely chopped red onion

2 TBS chopped fresh cilantro

1 tsp fresh grated ginger

1/2 tsp red pepper flakes ( optional)

~If you buy a roast, cook on low in your crock pot. Combine cumin and black pepper and rub evenly on pork. Heat 2 TBS cooking oil and brown pork. Simmer on low.

~Spoon 4 TBS of reserved pineapple juice and 2 TBS lemon juice over pork. ( cook on low in crock pot)

In a medium bowl, combine pineapple, 2 TBS pineapple juice, red bell pepper, red onion, cilantro, ginger and red pepper flakes. ( I made this in the morning so it had time to combine)

~Served with Basmati Rice, and topped pork with salsa!