Servings: 6 | Preparation time: 30 minutes | Grilling Time: about 1 hour | Special equipment: 1 untreated cedar plank, 12 to 15 inches long and ½ to ¾ inch thick
- 1 pork loin roast, 3 to 3½ pounds, trimmed of excess fat and silver skin
- 4 cups finely diced fresh pineapple;
- ½ cup granulated sugar;
- ¼ cup white wine vinegar;
- 2 tablespoons fresh lime juice;
- 1 teaspoon minced jalapeño chile pepper;
- ½ teaspoon ground cumin;
- ½ teaspoon kosher salt;
- ⅛ teaspoon freshly ground black pepper;
- 4 scallions (white part only), finely sliced;
- ⅓ cup finely chopped fresh basil leaves;
- Kosher salt;
- 1 tablespoon finely chopped fresh sage leaves;
- 2 teaspoons finely chopped fresh thyme leaves;
- 2 teaspoons paprika;
- 1 teaspoon kosher salt;
- ½ teaspoon freshly ground black pepper;
- Soak the cedar plank in water for at least 1 hour.
- In a large sauté pan combine the pineapple, sugar, vinegar, lime juice, jalapeño, cumin, salt, and pepper. Bring to a boil, and cook over medium-high heat for 7 to 10 minutes. If there is still a lot of liquid in the bottom of the pan, 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 has reduced and thickened. 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.
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- Place the roast on the soaked cedar plank. Brush the cooking grates clean. Grill over direct medium heat, with the lid closed, until the internal temperature reaches 155°F, about 1 hour. Carefully remove the roast and plank from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with the salsa.
[Recipe source: Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae]