Cumin Roasted Pork Loin With Chimichurri Pineapple Relish

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   ["For the Chimichurri:

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   In a blender at medium speed, puree all ingredients (1/4 cup apple cider vinegar, 3 stems cilantro, bulb of garlic, 2 jalapenos, 1 tsp salt, 1 tsp pepper) except salad oil. After contents are pureed to a fine consistency and with blender at medium speed, add 1/4 cup oil. Adjust seasoning with salt and pepper.", "For the Pineapple relish:

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   Combine all ingredients (2 cups pineapple, 1/2 red onion, 2 Tbs cilantro) and season with salt and pepper.", "To marinade pork loin:

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   Combine all dry ingredients (2 tsp cumin, 1 tsp garlic powder, 1 tsp pepper, 2 tsp salt) with 1/4 cup salad oil and the juice from 1 lime; rub marinade thoroughly into entire loin, top and bottom. Allow to Marinate in refrigerator a minimum of two hours.", "In a preheated oven at 350 degrees F, roast 1 to 1 1/4 hours or until a meat thermometer reaches an internal temperature of 145 degrees F. (about 20 minutes per pound). Remove from oven and allow to rest for 10 minutes before slicing.", "Garnish and serve."]

* Per serving · 4 servings · Values may vary.