Chili-Cinnamon Rubbed Pork Loin with Fresh Apple Salsa

I got the recipe from THIS site.  It's my first I've tried of hers, but it looks like she's got some good stuff.  I think the rub needed some more salt.  I loved the salsa! Try to rub your pork loin the day before.

Ingredients:

Pork Loin:
3 tbsp oil
4 garlic cloves, grated or finely minced
2 tbsp chili powder
1 tbsp ground cinnamon
3 tsp salt
2 lbs pork tenderloin

Salsa:
2 medium/large apples, diced
1/2 cup red pepper, diced
1/4 cup red onion, finely diced
1/4 cup cilantro, chopped
2 limes, juiced
honey, salt and pepper to taste


Directions:Pork Loin: Whisk together spices and oil then rub your pork loin.  Cover with plastic wrap and put in fridge for hopefully a day but if you just have a few hours, that's fine, too.  Make sure to take meat out a good hour before cooking to let it come up to room temperature.

Sear loin on all sides in a hot (medium-high) pan with some oil.  This means you leave it on one side for a few minutes to get dark (remember because your rub is dark your meat may look burnt but just be careful and go by the smell)- do that for all sides.  Then put in oven safe dish (or leave in pan if it's oven safe) and roast at 350 until your thermometer reads 150 degrees.  Then let your meat rest on a cutting board with tinfoil over it for a good 10 minutes.  Super moist, delicious pork!

Salsa: combine all ingredients and taste to adjust seasoning.  Refrigerate till ready to serve or take out a little before hand so it's not so cold.  I read in the comments of the original recipe that it is also good warmed up, so it melds into a kind of apple sauce. 

Left overs are great the next day for however you want to use them.  We had the dinner twice and the pork was still moist.  I also used some leftovers for a breakfast burrito.