Ingredients

• 2 kiwis, peeled and diced
• 1 pint blueberries, chopped
• 1/2 cup cilantro leaves, chopped
• 1/4 cup minced red onion
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 3/4 teaspoon paprika or chipotle chile powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• One (2-pound) center-cut pork loin
• 2 tablespoons grapeseed oil, plus more for the grill

Instructions

1. To grill the pork loin, preheat a grill over high heat, or to roast, preheat the oven to 400ºF.
2. Combine the kiwis, blueberries, cilantro onion, and vinegar in a large bowl. Add 1/4 teaspoon of the salt and toss well. Set the salsa aside.
3. Place the paprika or chipotle chile powder on a plate along with the turmeric, cumin, the remaining 3/4 teaspoon salt, and the black pepper. Roll the pork loin in the spice mixture to coat. Drizzle the pork with the oil.
4. To grill: Grease the grill with grapeseed oil. Adjust the grill flame setting to medium to medium-low. Place the loin on the grill and cook, turning often, until no longer translucent inside and cooked through, or until it registers 145ºF on an instant-read thermometer, 20–25 minutes. Let the loin rest for 5 minutes before slicing, then serve with the salsa.
5. Grease the grill with grapeseed oil. Adjust the grill flame setting to medium to medium-low.
6. Place the loin on the grill and cook, turning often, until no longer translucent inside and cooked through, or until it registers 145ºF on an instant-read thermometer, 20–25 minutes. Let the loin rest for 5 minutes before slicing, then serve with the salsa.
7. To roast: Place the pork in a 7-by-11–inch baking dish and roast on the lower rack, uncovered, for 35–40 minutes until cooked through and no longer pink in the center, and it registers 145ºF on an instant-read thermometer. Let the loin rest for 5 minutes before slicing, then serve with the salsa.
8. Place the pork in a 7-by-11–inch baking dish and roast on the lower rack, uncovered, for 35–40 minutes until cooked through and no longer pink in the center, and it registers 145ºF on an instant-read thermometer. Let the loin rest for 5 minutes before slicing, then serve with the salsa.