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Recipe From from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Cedar-Smoked Pork Loin with Pineapple Salsa

  • People

    Serves 6

  • Prep Time

    30 min.

  • Grilling Time

    1 h

Serves 6
Prep Time
30 min.
Grilling Time
1 h

the Ingredients

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  • 660 grams finely diced fresh pineapple
  • 100 grams granulated sugar
  • 60 milliliters white wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon minced jalapeno chile pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 4 scallions (white part only), finely sliced
  • 8 grams 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 boneless pork loin roast, 1.4 to 1.6 kilograms, trimmed of excess fat and silver skin

Special Equipment

  • 1 untreated cedar plank, 30.5 to 38 centimetres long and 12 to 18 millimetres thick


  • 01 Soak the cedar plank in water for at least 1 hour.
  • 02 In a large skillet combine the pineapple, sugar, vinegar, lime juice, jalapeno, cumin, salt and pepper. Bring to a boil and cook over medium–high heat on the stove for 7 to 10 minutes. If there is still a lot of liquid in the bottom of the skillet, 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 is syrupy. Pour the liquid over the pineapple. Add the scallions and basil. Adjust the seasoning with salt. Mix well.
  • 03 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.
  • 04 Prepare the grill for direct cooking over medium heat (180°C to 230°C). If you’re using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • 05 Brush the cooking grates clean. Place the roast on the plank and place the plank over direct medium heat. Close the lid and cook until the internal temperature of the roast registers 63°C, about 1 hour. If the plank begins to burn and break, slide it, with the roast, over indirect heat. Carefully remove the roast and plank from the grill and let rest for 5 to 10 minutes. Cut the roast into slices and serve warm with the salsa.