Blackened Pork Loin with Nectarine-Avocado Salsa


I have tried every fruit salsa to top pork in the book:  pineapple, mango, strawberry, you name it and this nectarine-avocado combination is absolutely positively the best one yet, holy smokes.  Sweet from the nectarine, creamy from the avocado, acidic from the tomato and the garlic gives it an awesome bite; and it all pairs beautifully with the smokey pork.  Nectarines are just simply perfect this time of year…I can’t get enough and this recipe is an awesome, healthful, light way to utilize the juicy fruit.


Blackened Pork Loin with Nectarine-Avocado Salsa


For the Pork:

1 1/2 Pound Boneless Pork Loin

2 Tablespoons Olive Oil

3/4 Tablespoon Blackened Seasoning

1/2 Teaspoon Salt

For the Salsa:

1 Ripe Nectarine, chopped into small pieces

1 Small Tomato, chopped into small pieces

1 Clove Garlic, grated or pressed

1 1/2 Tablespoons Chopped Cilantro

2 Teaspoons Lime Juice

1 Teaspoon Olive Oil

1/8 Teaspoon Salt

Pinch of Pepper

1 Acovado, diced small


For the Pork:

Heat grill over high.  Rub olive oil, blackened seasoning and salt all over pork to coat.  Place on grill, reduce heat to medium and close the lid.  Cook, turning occasionally, until the pork is no longer pink and is cooked thru in the middle, about 18-20 minutes.  Remove from grill and let rest for at least ten minutes before slicing.

For the Salsa:

Combine nectarine, tomato, garlic, cilantro, lime juice, olive oil, salt and pepper in a small bowl and stir to combine.  Can be prepared and left at room temperature for up to 2 hours.  Mix in avocado just before serving.

Slice pork and spoon salsa over the top to serve.  Serves 3-4.