Rinse the pork and pat dry. In a bowl mix together all the spices, except coriander, and rub all over the pork. Heat oil in a pan, not too hot! Cook the meat until sealed and brown. Lower the heat until the meat is no longer pink inside. Remove from the pan and keep to one side. In the same pan, add pineapple and a little juice with the salsa and bring to a gentle boil. Cook for a few minutes, add coriander and heat through until sauce is slightly thickened. Serve over pork with rice or couscous.
I put my pork in a 375* oven after browing.Some of those spices ,like paprika for instance,burn if pan seared to long.Another 10/15 min. is about right depending on thickness of meat.I use this on most meats for this reason.....Chef Jim
i was disappointed with the seasoning. Seemed alot of spices overpowered by the pineapple... I liked the combination of spices, just would rethink the amount and method of flavoring the pork.....
This is a wonderful recipe.My husband just loves it served over wild rice with brocoli as a veggie. I take a bit of the sauce you make with the pinapple juice and pour it over the rice. I do not put the salsa in however and like it better.
Great flavor! I browned it in the skillet and then transfered it to the oven. I have lots of little helpers and it's just easier that way. I made it ahead and the popped it into the oven when we wanted it.
I left out the chili powder since you are already using cumin and added some cayanne pepper. I used the pineapple juice and spices as a marinade instead of a rub (i added a small amount of rum and some lime) I served it over green rice for a cuban flair.