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Pork Loin with Pineapple Salsa

Pork Loin and Pineapple Salsa

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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 6

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.
Keyword dinner, Easy, Grilling, Main Dish, Pork, recipe