It’s been a while since I’ve shared a recipe. I’m not going to lie, The Man has been doing most of the cooking since I got back from Israel. He’s good at it, but mostly relies on the things he knows. And I haven’t been complaining, because I just really needed the time to re-acclimate and play catch-up.

The past week or so I’ve been back in the cooking saddle though, and was particularly happy with this meal. Simple, grill-able, fresh, in-season, delicious… it doesn’t get better. So here we go…


In no particular order, dice up three large apricots (or 6 small to average sized), about half a pound of fresh sweet cherries, half to one whole poblano pepper (depending on how much heat you like), and a small handful of Vidalia onion.

You could probably use other types of hot peppers, especially if you like a lot of heat, but Poblanos really are, in my never-to-be-considered humble opinion, the unsung heroes of the hot pepper world. They don’t pack the punch other peppers do, but they lend a depth of flavor you just don’t otherwise.

Mix up all of the above in a medium bowl with a dash of sea salt to taste, cover and refrigerate while you make your pork.


Preheat your grill.

In a small dish combine approximately* 1 tbsp Paprika, 3/4 tbsp cinnamon, 1/2 tbsp ground mustard, 1/2 tbsp garlic, 1/2 tbsp onion powder**, 1/2 tbsp light red chili pepper, and 1/4 tbsp sea salt. Rub the mixture all over a small pork loin roast.

Put the roast on the grill over high heat, searing each side to lock in the juice and flavors. Turn off half the burners on your grill and place the roast on the grates over these burners. Reduce the heat on the other half of the burners to low, close the grill and allow the roast to cook slowly until cooked through, about 90-120 minutes.

Remove the roast from the grill, allow to cool slightly and then shred using two forks. Assemble meat and salsa into tacos. Or, if you’re watching your carbs, eat as a fresh salad with a little romaine lettuce.

* As you probably know by now I’m horrible at measuring so I just tossed the spices together with my fingers according to what looked good. These are approximates based on my own educated guesses.

** You could use well-minced onion and garlic instead of the powders, rubbing them on separate from the rest of the spice mix. Your choice.

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