| Cedar-Smoked Pork Loin With Pineapple Salsa
1 untreated cedar plank (about 4 x 12 inches)
Immerse the untreated cedar plank in water; place a weight on it to keep it submerged. Soak for 4 to 24 hours.
FOR THE SALSA:
4 cup of finely diced pineapple
1/2 cup of granulated sugar
1/4 cup of white wine vinegar
2 tablespoons of fresh lime juice
1 teaspoon of minced jalapeno pepper
1/2 teaspoon of ground cumin
1/2 teaspoon of kosher salt
1/8 teaspoon of freshly ground black pepper
4 green onions (white part only), finely sliced
1/3 cup of finely chopped fresh basil
Kosher salt |
|
To make the salsa: In a large sauté pan combine the pineapple, sugar, vinegar, lime juice, jalapeno, cumin, salt, and pepper. Bring to a boil and cook over medium-high heat until thickened, 7 to 10 minutes. (If there is still a lot of liquid left, use a slotted spoon to transfer the pineapple to a bowl and continue to cook the liquid over high heat for 5 minutes more, then pour the liquid over the pineapple.) Mix in the onions and basil. Season with salt, if desired.
FOR THE RUB:
1 tablespoon of finely chopped fresh sage
2 teaspoons of paprika
2 teaspoons of finely chopped fresh thyme
1 teaspoon of kosher salt
1/2 teaspoon of freshly ground black pepper
1 pork loin roast, 3 to 3 1/2 pounds
To make the rub: In a small bowl combine the rub ingredients. Trim any excess fat from the pork loin. Spread the rub over the roast and place on the cedar plank. Allow to stand at room temperature for 20 to 30 minutes before grilling. Grill over direct medium heat until the internal temperature reaches 155°F., about 1 hour. Carefully remove the roast and plank from the grill and loosely cover the roast with foil. Allow to rest for 3 to 5 minutes before carving. Serve warm with the pineapple salsa. Makes 6 servings. |
-