Pork Loin and Pineapple Salsa
Pork Loin and Pineapple Salsa is a fun variation on cedar plank grilled pork loin. There’s an ongoing debate in our house about fruit, and specifically pineapple in traditionally savory applications. I’m all for working in tropical fruit whenever possible. In fact, 3/4 of our household of adults are in favor of it. My dad, however, is not a fan. I could go into the pizza debate, but that seems to be a full on culture war at this point. So, the first time we tried this recipe I was intrigued to see what the response would be. And, everyone loved it!
We have made this a number of times now, both at home and while camping with friends. It’s simple but dynamic in flavor. Pork Loin and Pineapple Salsa is another recipe we found in Weber’s Big Book of Grilling. It was a hit right away. Pork Loin can be tricky, it can dry out quickly if overcooked and it can be a bit bland. But, we haven’t gone wrong with this recipe. It’s moist on its own and the salsa brings great flavor to enhance the meat.
We like a fresh salad and roasted potatoes alongside. It also goes very well with Macaroni Salad and Ramen Salad. If you’re entertaining, camping, or trying to keep the heat outside, the cold salads can be made ahead and ready for action whenever the meat is done.
Pork Loin and Pineapple Salsa
Ingredients
- 1 pork loin roast, 3 – 3½ pounds
- 1 untreated cedar plank about 4" x 12"
Salsa
- 4 cups pineapple, finely diced
- ½ cup granulated sugar
- ¼ cup white wine vinegar
- 2 tbsp fresh lime juice
- 1 tsp jalapeno pepper, minced
- ½ tsp ground cumin
- ½ tsp kosher salt
- ⅛ tsp freshly ground black pepper
- 4 green onions, finely sliced
- ⅓ cup basil, finely chopped
Rub
- 1 tbsp fresh sage, finely chopped
- 2 tsp fresh thyme, finely chopped
- 2 tsp paprika
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Immerse the untreated cedar plank in water; place a weight on it to keep it submerged. Soak for 4 to 24 hours.
To make the salsa
- In a large sauté pan, combine the pineapple, sugar, vinegar, lime juice, jalapeno, cumin, salt, and pepper. Bring to a boil and cook over medium high heat until thickened, 7-10 minutes. If there is still a lot of liquid left, use a slotted spoon to transfer the pineapple to a bowl and continue to cook the liquid over high heat for 5 minutes and pour the liquid over the pineapple.
- Mix in the onions and basil. Season with salt if desired.
To make the rub
- In a small bowl, combine the rub ingredients.
- Trim any excess fat from the pork loin. Spread the rub over the roast and place on the cedar plank. Allow to stand at room temperature for 20-30 minutes before grilling.
Grilling the Pork
- Prepare your grill for direct medium heat grilling.
- Place the cedar plank with pork loin on the grill and cook until the internal temperature reaches 155 degrees, about 1 hour. Carefully remove the roast and plank from the grill and loosely cover with foil. Allow to rest for at least 5 minutes before slicing. Serve immediately with the pineapple salsa.
