Cedar-Smoked Pork Loin with Pineapple Salsa Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Ingredients

Salsa

• 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

Rub

• 1 tablespoon finely chopped fresh sage leaves
• 2 teaspoons paprika
• 2 teaspoons finely chopped fresh thyme leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

• 1 pork loin roast, 3 to 3½ pounds, trimmed of excess fat and silver skin

Instructions

1. Soak the cedar plank in water for at least 1 hour.

2. 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.

3. 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.

4. Prepare the grill for direct cooking over medium heat (350° to 450°F).

5. 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.