Using the pork we loin we cut up last time, we will leave this whole and rub it with my home-made rub. Then place it on the rotisserie.
So while the pork is cooking I had a pineapple to use up, so I made a pineapple relish so here is how to do this: 1 pineapple cut into fine dice, one red pepper fine diced, 2 jalapeno deseeded and diced super fine, ½ cup of good olive oil, 3 limes juiced, and a large bunch of cilantro cut from the garden and some salt & pepper to taste. Mix all together and let sit for at least an hour in the fridge to let the flavors mix.
Cook the meat until it reaches at least 155 F – 165 F and let it rest for 10 minutes before cutting.
I also had some left over quinoa I reheated with some butter and served the meal with some fresh corn from the farmers market.