Cumin Roasted Pork Loin With Chimichurri Pineapple Relish

• 3 1/2 pounds pork loin roast, boneless
• 1/4 cup vegetable oil
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 2 teaspoons salt
• 1 lime juiced
• 1/4 cup apple cider vinegar
• 3 stems fresh cilantro
• 1 bulb garlic large
• 2 jalapeno chiles stemmed and seeded
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup vegetable oil
• 2 cups pineapple cubed
• 1/2 red onion small diced
• salt to taste
• black pepper to taste
• 2 tablespoons cilantro chopped, for garnish, optional

1. For the Chimichurri:nn a blender at medium speed, puree all ingredients (1/4 cup apple cider vinegar, 3 stems cilantro, bulb of garlic, 2 jalapenos, 1 tsp salt, 1 tsp pepper) except salad oil. After contents are pureed to a fine consistency and with blender at medium speed, add 1/4 cup oil. Adjust seasoning with salt and pepper.
2. For the Pineapple relish:nombine all ingredients (2 cups pineapple, 1/2 red onion, 2 Tbs cilantro) and season with salt and pepper.
3. To marinade pork loin:nombine all dry ingredients (2 tsp cumin, 1 tsp garlic powder, 1 tsp pepper, 2 tsp salt) with 1/4 cup salad oil and the juice from 1 lime; rub marinade thoroughly into entire loin, top and bottom. Allow to Marinate in refrigerator a minimum of two hours.
4. In a preheated oven at 350 degrees F, roast 1 to 1 1/4 hours or until a meat thermometer reaches an internal temperature of 145 degrees F. (about 20 minutes per pound). Remove from oven and allow to rest for 10 minutes before slicing.
5. Garnish and serve.

pork loin roast, vegetable oil, cumin, garlic, black pepper, salt, lime juiced, apple cider vinegar, cilantro, garlic, salt, black pepper, vegetable oil, pineapple, red onion, salt, black pepper, cilantro

Taken from www.yummly.com/recipe/Cumin-Roasted-Pork-Loin-with-Chimichurri-Pineapple-Relish-9040530 (may not work)