Caribbean Grilled Pork with Tropical Salsa

Salsa:
- 1 small pineapple, peeled, cored and diced (about 2 cups / 500 mL)
- 1 medium orange, peeled and diced (1)
- 2 Tbsp fresh cilantro, minced (30 mL)
- Juice of half a fresh lime
Pork:
- ½ Tbsp sucralose brown sugar blend (7 mL)
- 2 tsp minced garlic (10 mL)
- 2 tsp minced ginger (10 mL)
- 2 tsp ground cumin (10 mL)
- 2 tsp ground coriander (10 mL)
- ½ tsp turmeric (2 mL)
- 2 Tbsp canola oil (30 mL) (plus more to oil the grill)
- 6 pork loin chops (6)
1. Make salsa by combining pineapple, orange, cilantro and lime juice in bowl. Set aside. Can be prepped up to 2 days in advance and refrigerated.
2. Make rub for pork chops: In small bowl, combine brown sugar blend, garlic, ginger, cumin, coriander and turmeric. Do not omit turmeric as it lends a lovely yellow hue to this dish.
3. Brush both sides of pork chops with canola oil and apply rub to both sides.
4. Preheat barbecue to medium-high. Place pork chops on grill for about 5 minutes per side or until cooked to internal temperature of 160 °F (70 °C).
5. Serve each chop accompanied with 1/3 cup (75 mL) salsa.