Pork Loin with Tropical Chipotle Dust Pico

Beautifully cooked, tender, delicious, savory pork loin topped with a sweet and spicy twist on Pico de Gallo. Perfect for your next BBQ or having friends and family over.

Ingredients:
Pork Loin:
- ~5lb Pork Loin
- 2 Tbsp PSC Smoked Salt
- 2 Tbsp freshly ground black pepper
Tropical Chipotle Pico:
- 2 cups fresh diced mango
- 2 cups fresh diced pineapple
- 2 cups fresh diced strawberry
- 2 jalepeños, cored, seeded and diced
- ~1 Tbsp PSC Chipotle Dust
- A goodly amount of finely chopped cilantro (maybe about a quarter cup)

For the Pico, mix all ingredients together and store in fridge.

For the pork loin, rub smoked salt and pepper all over the loin, wrap and refrigerate for 1-3 days. Day of the cook, pull out pork loin 1 hour before cooking. Preheat oven to 375°. Sear all sides in frying pan using a little bit of oil. Finish by roasting until a probe thermometer reads about 150°. You can safely cook it as low as 140° but it will be slightly pink. Cooking up to 160° there will be no pink but because it is a leaner cut off meat it will be drier at this temp. Let rest for at least 10 minutes before slicing. Top with Tropical Chipotle Pico. Enjoy!