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Cedar-Smoked Pork Loin with Pineapple Salsa

Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Fuel Type:

  • People

    Serves 6

  • Prep Time

    30 mins

  • Grilling Time

    1 h

Ingredients
Instructions

the Ingredients

Pork Loin With Pineapple Salsa

Salsa

  • Completed step 4 cups finely diced fresh pineapple
  • Completed step ½ cup granulated sugar
  • Completed step ¼ cup white wine vinegar
  • Completed step 2 tablespoons fresh lime juice
  • Completed step 1 teaspoon minced jalapeño chile pepper
  • Completed step ½ teaspoon ground cumin
  • Completed step ½ teaspoon kosher salt
  • Completed step ⅛ teaspoon freshly ground black pepper
  • Completed step 4 scallions (white part only), finely sliced
  • Completed step ⅓ cup finely chopped fresh basil leaves
  • Completed step Kosher salt

Rub

  • Completed step 1 tablespoon finely chopped fresh sage leaves
  • Completed step 2 teaspoons paprika
  • Completed step 2 teaspoons finely chopped fresh thyme leaves
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon freshly ground black pepper
 
  • Completed step 1 boneless pork loin roast, 3 to 3½ pounds, trimmed of excess fat and silver skin

Special Equipment

  • 1 untreated cedar plank, 12 to 15 inches long and ½ to ¾ inch thick

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Instructions

  • Soak the cedar plank in water for at least 1 hour.
  • In a large skillet combine the pineapple, sugar, vinegar, lime juice, jalapeño, cumin, salt, and pepper. Bring to a boil and cook over medium-high heat on the stove for 7 to 10 minutes. If there is still a lot of liquid in the bottom of the skillet, remove the pineapple with a slotted spoon and transfer it to a serving bowl. Continue to cook the remaining liquid in the pan over high heat for another 5 minutes, or until the liquid is syrupy. Pour the liquid over the pineapple. Add the scallions and basil, and adjust the seasoning with salt. Mix well.
  • In a small bowl combine the rub ingredients. Season the rub evenly onto all surfaces of the roast. Allow to stand at room temperature for 15 to 30 minutes before grilling.

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  • Prepare the grill for direct cooking over medium heat (350° to 450°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
    Prepare the grill for cooking over medium heat (400°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • Brush the cooking grates clean. Place the roast on the plank and place the plank over direct medium heat. Close the lid and cook until the internal temperature of the roast registers 145°F, about 1 hour. If the plank begins to burn and break, slide it, with the roast, over indirect heat. Carefully remove the roast and plank from the grill and let rest for 5 to 10 minutes. Cut the roast into slices and serve warm with the salsa.
    Brush the cooking grates clean. Place the roast on the plank and place the plank over medium heat. Close the lid and cook until the internal temperature of the roast registers 145°F, about 1 hour. If the plank begins to burn and break, slide it, with the roast, over indirect heat. Carefully remove the roast and plank from the grill and let rest for 5 to 10 minutes. Cut the roast into slices and serve warm with the salsa.

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