Grilled Pork Loin with Pineapple Salsa

Makes 8 servings
Prep Time: 30 min.
Grilling Time: 1 hr. 15 min.

Ingredients

• Pork Ingredients
  • 2 - cups pineapple juice
  • 2 - cups water
  • 1/2 - cup firmly packed brown sugar
  • 1/4 - cup salt
  • 1 - (3 1/2-pound) boneless center pork loin roast
  • 1 - teaspoon finely chopped fresh garlic
  • 2 - Tablespoons whole peppercorns
• Salsa Ingredients
  • 1 - Tablespoon butter, melted
  • 1 - teaspoon honey 4 (1/4-inch thick) slices fresh pineapple, cored*
  • 1/4 - cup chopped red bell pepper
  • 1 - jalapeño chile pepper, seeded, finely chopped
  • 1/4 - teaspoon salt

Directions

1. First step, you want to combine pineapple juice, water, brown sugar and salt in large resealable plastic food bag.
2. Tightly seal bag and turn over several times until sugar and salt have dissolved.
3. Add pork, garlic and peppercorns.
4. Tightly seal bag and place into 13x9-inch pan.
5. Refrigerate, turning bag occasionally, at least 6 hours or overnight.

1. Remove pork loin from marinade. Make sure you discard marinade.
2. Pat pork dry with paper towels and place pork onto grill opposite heat.
3. Grill, turning every 15 minutes, for 60 to 75 minutes or until internal temperature of pork reaches 170°F. (You want to reduce your gas grill heat to medium, if roast is browning too much.)
4. During last 15 minutes of grilling time, in a small bowl, you combine butter and honey.
5. Place pineapple slices onto grill and ; brush with butter mixture.
6. Grill, turning once, for 6 to 8 minutes or until pineapple starts to brown.
7. You want to coarsely chop pineapple and place into small bowl. Add red pepper, jalapeño pepper and salt. Toss lightly and serve with sliced pork.

* Substitute 1 (20-ounce) can pineapple slices packed in juice, drained.

Alan’s Kitchen Tip:
While the pork is marinating, you can prepare the salsa, adding the pineapple at serving time.