Roasted pork with grapefruit salsa

Roasted pork with grapefruit salsa

December is prime season for grapefruit in Texas – who knew?  This recipe took a bit of exploration this weekend, but the end result is pretty great.   The trick really is to make sure you don’t dry out the pork.  Meat thermometers previously really intimidated me, although I can’t for the life of me figure out why now.  I served this with a broccoli couscous to ensure we had a bit of starch and something green.  I’ll throw up that recipe soon.

Potential change up:  Next time I make this, I’m going to cut up the pork into 2 inch long strips (think fajita strips) and serve it as lettuce wraps with bibb lettuce.  I was out of bibb lettuce this weekend (which is shocking since I’ve had an abundance of it for weeks now and have been struggling to find uses for it).

Roasted pork with grapefruit salsa
Prep time
Cook time
Total time
This roasted pork nearly cooks itself. Just get the browning right and keep a close eye on the temperature.
Recipe type: Main
Cuisine: American
Serves: 4
  • Dressing:
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 2 teaspoons packed dark brown sugar
  • Grapefruit salsa:
  • 3 tablespoons shredded unsweetened coconut, lightly toasted
  • 3 tablespoons chopped roasted salted peanuts, lightly toasted
  • 1 medium pink grapefruit, peeled, pith removed, and cut into bite sized pieces
  • 1 teaspoon hot Asian chili sauce (sambal oelek or sriracha)
  • Pork:
  • 2 tablespoons olive oil
  • 3 pound pork loin
  • 1 teaspoon ground ginger
  • 2 cloves of garlic.minced
  • salt and pepper
  1. Preheat oven to 350F. Season pork loin with ginger, garlic, salt, and pepper. Heat 1 tablespoon olive oil in a medium skillet on medium high heat. Cook pork loin on all sides (including ends) until nicely browned (3 - 5 minutes per side). You are just trying to brown the outside of the pork - not cook the inside. Place pork in a roasting pan and cook for 25 minutes or until meat is measures 130 - 135F on a meat thermometer. Remove from oven, cover with tin foil and let rest for 10 minutes without cutting. This will allow the meat to cook through without becoming too dry.
  2. Meanwhile, combine fish sauce, lime juice, and sugar. Set aside.
  3. In a small skillet,combine and lightly toast coconut and peanuts (2 - 3 minutes). Set aside.
  4. Cut pork into equal ,thin strips and arrange on plates. Top with grapefruit, coconut and peanut mixture, and fish sauce. Serve immediately.


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