Keto Cuban Brunch: Mouthwatering Avocado Stuffed Pork Loin with Tropical Salsa

Allergens

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Ingredients

• 1 large boneless pork loin (about 2 lbs)
• 2 ripe avocados, pitted and peeled
• 1/4 cup fresh cilantro, finely chopped
• 1/2 cup red onion, diced
• 1 jalapeño pepper, finely chopped
• 1 lime, juiced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 cups cherry tomatoes, halved
• 1 cup pineapple, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup green onion, chopped
• 1/4 cup red wine vinegar
• 1/2 tsp garlic powder

Instructions

1. a. Preheat oven to 375°F (190°C). b. Make a horizontal cut in the pork loin, creating a pocket to stuff with avocado. c. Scoop out avocado flesh from the pit and mash it into a smooth paste. Season with salt and pepper. Stuff the mashed avocado into the pocket of the pork loin. d. In a small bowl, combine chopped cilantro, red onion, jalapeño, lime juice, salt, and black pepper to create the tropical salsa. Set aside. e. Heat olive oil in a large skillet over medium heat. Sear the pork loin on all sides until golden brown, then transfer to a baking dish and bake for 40 50 minutes or until internal temperature reaches 145°F (63°C). Let rest for 5 minutes before slicing. f. In a separate bowl, combine cherry tomatoes, pineapple, red bell pepper, green onion, red wine vinegar, and garlic powder to create the tropical fruit salsa. Serve alongside the pork loin. g. Slice the pork loin and serve with a dollop of avocado and a side of the tropical fruit salsa. Garnish with additional cilantro and lime wedges, if desired.

Chef’s Insight

To ensure the pork loin remains juicy and tender, let it rest before slicing and serve immediately.

Notes

Adjust the heat of the salsa by adding or removing jalapeño according to your preference.