Smoky Pork Loin with Pineapple Mango Salsa

• 3 Tablespoons Brown Sugar
• 2 cloves Garlic, Minced
• 1 Tablespoon Ancho Chile Powder
• 2 teaspoons Salt
• 1 Tablespoon Dried Oregano
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Paprika
• 1/2 Tablespoons Dried Thyme
• 1 whole Orange, Zested
• 1 whole (about 3 Lb. Size) Boneless Pork Loin Roast
• 3 Tablespoons Olive Oil
• 2 whole Mangos, Diced
• 1 cup Fresh Pineapple, Diced
• 1/4 cups Onion, Chopped
• 13 cups Red Pepper, Diced
• 2 Tablespoons Lemon Juice
• 1 whole Orange, Juiced
• 2 Tablespoons Cilantro, Chopped

1. Combine brown sugar, garlic, ancho chile powder, salt, oregano, cumin, paprika, thyme, and orange zest in a small bowl.
2. Rub over pork loin.
3. Cover and refrigerate pork for 8 hours or overnight.
4. Let pork come to room temperature.
5. Preheat oven to 400 degrees F. Heat oil in a large skillet over medium heat.
6. Cook pork roast for 2-3 minutes on each side.
7. Lightly grease a wire rack.
8. Place pork on rack in a roasting pan.
9. Cook pork for 40-50 minutes or until a meat thermometer inserted in the thickest part registers 145 degrees F. Let pork rest 10 minutes before slicing.
10. Prepare salsa while pork rests.
11. For the salsa: Combine all the ingredients in a bowl.
12. Serve immediately.

brown sugar, garlic, chile powder, salt, oregano, ground cumin, paprika, thyme, orange, olive oil, fresh pineapple, onion, red pepper, lemon juice, orange, cilantro

Taken from tastykitchen.com/recipes/main-courses/smoky-pork-loin-with-pineapple-mango-salsa/ (may not work)