Grilled Pork Loin with Pineapple Salsa
Makes 8 servings
Prep Time: 30 min.
Grilling Time: 1 hr. 15 min.
- 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
- 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
- 1/4 - teaspoon salt
- First step, you want to combine pineapple
juice, water, brown sugar and salt in large resealable plastic food bag.
- Tightly seal bag and turn over several times
until sugar and salt have dissolved.
- Add pork, garlic and peppercorns.
- Tightly seal bag and place into 13x9-inch pan.
- Refrigerate, turning bag occasionally, at
least 6 hours or overnight.
Preheat one side of gas grill on medium-high or
charcoal grill until coals are ash white. Place coals to one side in charcoal
- Remove pork loin from marinade. Make sure you
- Pat pork dry with paper towels and place pork
onto grill opposite heat.
- 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.)
- During last 15 minutes of grilling time, in a
small bowl, you combine butter and honey.
- Place pineapple slices onto grill and ; brush
with butter mixture.
- Grill, turning once, for 6 to 8 minutes or
until pineapple starts to brown.
- 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.