Preheat one side of a gas grill to medium-high (or ignite a batch of charcoals and, once hot, place them on one side of a charcoal grill). Lightly grease the grill grate with nonstick cooking spray.
In a small bowl, stir together the ketchup, chipotle, adobo sauce, honey, cumin and Worcestershire sauce. Set aside. Liberally season the pork loin with salt and pepper and sear it over the hot side of the grill until marked, 3 to 4 minutes per side. Once the meat has been seared on all sides, move it to the other side of the grill (away from the direct heat) and glaze it with some of the reserved BBQ sauce (you'll have more than you need). Close the grill, cover and let the meat continue cooking until it reaches an internal temperature of 140 degrees F, 25 to 30 minutes.
While the meat is roasting, in a medium bowl combine all of the ingredients for the salsa. Season with salt and pepper and let sit at room temperature for at least 10 minutes.
Once the meat is finished roasting, let it rest on a cutting board for 10 minutes. Thinly slice the pork loin and serve with the salsa and remaining BBQ sauce.
It was such a nice weekend that I opted to make this on my grill. You could just as easily glaze and then roast the meat in a 400 degree F oven for 30 to 35 minutes until it reaches an internal temperature of 140 degrees F.
Recipe courtesy of Patrick Decker