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.
