Habanero-Pineapple Marinated Pork Loin

We served up a variation of this recipe with jalapeno peppers and enjoyed it very much, but wanted to really up the heat. Habanero peppers were the perfect answer to this. The combination of sweet and heat is always a welcomed pairing. This is a quick and easy recipe to prepare - you really only need to churn up your marinade, then wait and bake. Have it ready hours before and just toss it in when dinner time approaches.

Ingredients

• 2 pound pork loin
• 1/2 pineapple, peeled and chopped
• 4 tablespoons white wine vinegar
• 4 tablespoons olive oil
• 3-4 habanero peppers, chopped
• 3 cloves garlic, chopped
• 1 teaspoon peppercorns
• 1 teaspoon cumin seeds
• 1 teaspoon caraway seeds
• A few sprigs of fresh rosemary, chopped

Cooking Directions

1. Heat a small pan to medium heat and add peppercorns, cumin seeds and caraway seeds. Heat a few minutes until they begin to pop. Remove from heat and cool.
2. To a food processor, add all ingredients except the pork loin. Don't forget the habanero peppers. Process until a chunky marinade forms.
3. Set pork loin into a wide flat dish and score it with a knife on each side. Pour marinade over the top and rub it into the meat. Refrigerate at least 2 hours, longer for fuller flavor.
4. Preheat over to 350 degrees.
5. Cook pork with the marinade for 40-45 minutes, or to preferred doneness and no longer pink in the middle.
6. Rest a few minutes and serve!

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