Cumin-Crusted Pork Loin
with Grilled Avocados And Apple-Chipotle Salsa

For apple-chipotle salsa:

2 Granny Smith apples, cored and diced

1 red onion, diced

1 to 3 tablespoons minced canned chipotle peppers in adobo sauce

Juice of 2 to 3 limes, about

1/4 cup

1/4 cup chopped fresh cilantro

Salt, freshly ground pepper

For spice rub:

1/4 cup each: kosher salt, freshly cracked black pepper, ground cumin or whole cumin seeds

2 tablespoons brown sugar

For pork and avocados:

1 boneless center-cut pork loin roast, about 3 pounds, external fat trimmed to

1/4 inch, patted dry

4 ripe avocados, halved, pitted

3 tablespoons olive oil

Salt, freshly ground pepper

1. For the salsa, mix apples, onion, chipotles, lime juice, cilantro, and salt and pepper to taste in medium bowl. Cover; chill until serving time.

2. For spice rub, mix kosher salt, cracked pepper, cumin and brown sugar in small bowl. Pour mixture onto large plate; roll pork roast in mixture to coat, pressing gently to help it adhere to all surfaces. Set aside.

3. For charcoal grill, light about 40 briquettes; when white ash starts to appear, divide into 2 portions; push to opposite sides of kettle. With a gas grill, prepare for indirect cooking. Place pork in center of cooking grate; cover. Cook 1 hour; insert instant-read thermometer into middle of meat to check internal temperature. Cook until desired internal temperature is reached, about 150 degrees for medium, about 30 minutes longer. Remove meat to a platter; let stand, covered loosely with foil, for 10 to 20 minutes.

4. Meanwhile, brush cut sides of avocado with olive oil; sprinkle with salt and pepper. Grill cut-sides down directly over coals or heat source until you see grill marks, about 5 minutes. Remove from grill; fill with apple salsa. Slice pork; serve with stuffed avocados.

Makes 8 servings.

The filling in these grilled peppers, adapted from a recipe in "The Barbecue Bible" (Workman), by Steven Raichlen