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Apr 10, 2009

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

Rating: 5 stars

4 Reviews

Serves: 6 // Prep 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

Grocery List

Fresh Produce

  • .5 oz fresh basil
  • 2 lb fresh pineapple
  • .25 oz fresh sage
  • .25 oz fresh thyme
  • 1 jalapeño chile peppers
  • 1 limes
  • 4 scallions

Meat / Poultry / Seafood

  • 1 boneless pork loin roasts, each 3 to 3½ lb

Oil and Spices

  • 1 tsp freshly ground black pepper
  • .5 tsp ground cumin
  • 2 tsp kosher salt
  • 2 tsp paprika

Condiments

  • .25 cups white wine vinegar

Other

  • .5 cups granulated sugar

Special Equipment

  • 1 untreated cedar planks, each 12 to 15" long and ½ to ¾" thick

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.

4 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Aug 18, 2013

Brian P

No Leftovers

We made more than we thought we would need. The normally picky children asked for more, and it was gone in no time! An easy recipe to make, too.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Sep 6, 2013

John P

Love the cedar smoke!

I have loved everything Jamie has published on cedar plank grilling, this is no exception! Please keep bringing the plank recipes! The Smoke cookbook has several if you like the cedar smoke like I do. I used canned pineapple to shorten the prep time and was satisfied with the results, have made this several times.

Type of Griller

Advanced

Would you recommend this recipe? YES

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Cedar-Smoked Pork Loin with Pineapple Salsa

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