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


  • .25 cups white wine vinegar


  • .5 cups granulated sugar

Special Equipment

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



  • 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 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


  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

Jun 29, 2013

David H

Tender and juicy with a nice smoky flavor

We have been grilling this for the past 5 years and love it every time. Get a cedar board from Home Depot, Lowes or wherever and cut your own planks. The pork loin comes out super juicy and has a nice smoky flavor from the charred cedar plank. Make sure you soak the plank long enough or you will incinerate your pork (the bottom of a WET plank chars heavily, which provides the flavor). We add a bit more jalepenos to the salsa to give it a bit more "pop" and it compliments the pork loin perfectly. Very yummy and a summer favorite.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Jul 17, 2013

Fernando L

Bewars of using hardware store cedar planks

The recipe is great. My comment here is regarding a previous reviewer's recommendation on getting a cedar plank from Home Depot, Lowes, etc. DO NOT do this. Restaurant supply stores or kitchen/gourmet supply stores carry food-consumption quality cedar planks, as well as wood chips for smoking (unless you cut and dry your own directly from the forest, which was the original way of doing it). Yes, these are more expensive. However, anything you buy from a hardware store (Lowe's, Home Depot, etc.) is produced with the construction and home repair trade in mind and contains very TOXIC wood preservatives (yes, even Cedar and Redwood), applied to the wood during the post-milling process for storage and transportation. The fact that it does not say "pressure treated wood" does not mean it is free and clear of toxic chemicals that are NOT found in those wood products produced and marketed for the restaurant and kitchen trade. This is the same reason a paint brush you buy in a kitchen store to baste your food is VERY different from the paint brush you buy at a hardware store: the type of glue that's used for binding the bristles to the handle, the fact that the metal sleeve is food quality stainless steel, etc. Try putting one of your paint brushes in the dishware and see what happens. You're going to get "rust on a stick".
Don't cook with anything that's not food-quality and manufactured specifically for cooking. Unless, again, you're going into the forest, harvesting a tree, and then drying the wood yourself. Even then, make sure there were no pesticides used.

Good Health and Good Grilling !

Type of Griller


Would you recommend this recipe? YES

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


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


Would you recommend this recipe? YES

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Cedar-Smoked Pork Loin with Pineapple Salsa