Tonight I wanted to play with my Falksalt, so I decided to use it three ways. In the rub I made for the pork roast, a garnish and on the grilled sautéed  asparagus spears. The result was a crowd pleaser.

You will need for the Roast:

• One boneless pork tenderloin roast. Big or small, it really doesn’t matter. Get what is best for your family size. The rub will be the same and any extra can be saved in an airtight container for next time.
• 2 tsp Falksalt Chipotle infused (1 tsp in the rub 1 tsp for garnish)
• 1 tsp garlic powder
• 1 tsp of ancho chili powder
• 1 tsp of dry mustard
• 1 tsp of ground instant coffee (I have found ground cloves works nicely as well. Use either one but just one).
• 1 tsp of Any Tuscany or Mediterranean spice blend (Usually a steak seasoning)
• 1/4 cup of brown sugar

Relish:

• 1/2 of a FRESH Pineapple diced.  Really fresh is best for this.
• 1 small red bell pepper 1/4 cup diced
• 1 small orange pepper 1/4 cup diced
• 3 heaping tsp of peach jam
• 2 small jalapeño chilies diced
• 1 tsp of toasted sesame oil

Asparagus:

• 1 bag of frozen whole asparagus or 1 bunch of fresh asparagus
• 2 tsp of Falksalt Citron infused
• 1 tbs butter

In a small bowl, add all of your spices and mix well, incorporating each flavor together.

The smell of all this together is so nice, the savory sweet blend and the ancho with chipotle just brings it all together. Evenly coat each side of the roast.

Preheat grill. Roast on medium low until the roast reaches  an internal temperature of 145 degrees Fahrenheit as measured by a food thermometer, followed by a three-minute rest time.The temp will give you a medium rare pork safe to eat which is restaurant grade. If you feel more comfortable with a more white internal color, use 160 as an internal temp. I turn mine about half way through and I usually follow a 20min standard for side one. You will see nice grill marks as well when turned and it will feel firm to the touch on the first side.

When your desired temp is reached and both sides look beautifully cooked, set on a plate and let it rest for at least 3 minutes.

While resting I sprinkled the 1 tsp of Chipotle Falksalt and a few sprigs of parsley because it looked pretty.

Now we can slice it.

See how pretty it looks? Just wait until you taste it! While this was roasting, I made the relish. I loved this relish with the nice smoky sweet roast. It is so simple. You simply dice all of the ingredients shown above.

Get your peach jam. I used the last of my favorite home made peach I get Saturdays at the local farmers market here. Sad to see it go but it was for a worthy cause! Usually people use honey in this, but I love the flavor a jam brings in and if you don’t have peach, do not be afraid to use another flavor!! Be inspired!

Add all of these ingredients to a small pan or saucepan adding the tsp of toasted sesame oil in the pan last.

Heat over medium-high heat to get a nice rolling simmer and stir occasionally.

When almost all of the liquid evaporates, it is done(about 5minutes).

Place in bowl and refrigerate until ready to serve. You can make this a day ahead as well.

While the roast is resting, throw the bag of frozen asparagus in a pan with the butter and sautée for about 5-7 min on medium heat. You can use fresh as well. I just had this on hand.

On these beauties, I am using the Citron Falksalt, adding lovely citrus notes without the squeezing.

Lovely. And here it is all together.

I can’t begin to tell you how good this was and how each component complimented each other. You will just have to try it all yourself!!