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Grilled pineapple is a welcome sweet-tart counterpart to the sweetly brined juicy pork roast.
Combine pineapple juice, water, brown sugar and salt in large resealable plastic food bag. Tightly seal bag; turn over several times until sugar and salt have dissolved. Add pork, garlic and peppercorns. Tightly seal bag; place into 13x9-inch pan. Refrigerate, turning bag occasionally, at least 6 hours or overnight.
Heat 1 side of gas grill on medium-high or charcoal grill until coals are ash white.
Place coals to 1 side in charcoal grill. Remove pork loin from marinade; discard marinade. Pat pork dry with paper towels. Place pork onto grill opposite heat. Grill, turning every 15 minutes, 60-75 minutes or until internal temperature of pork reaches 145°F. Remove from grill; let rest 10 minutes before slicing. (Reduce gas grill heat to medium, if roast is browning too much.)
Combine butter and honey in bowl during last 15 minutes of grilling time. Place pineapple slices onto grill; brush with butter mixture. Grill, turning once, 6-8 minutes or until pineapple starts to brown. Coarsely chop pineapple; place into bowl. Add red pepper, jalapeño pepper and salt; toss lightly. Serve with sliced pork.
*Substitute 1 (20-ounce) can pineapple slices packed in juice, drained.
Dietary Fiber: <1g
I have grilled pork tenderloins this way twice and my family loved it! The pineapple salsa is a great complement to the pork.
My family enjoyed this BBQ as a change of pace from the usual burgers/hot-dogs. A wonderful 'end-of-the-summer' recipe. We used lean pork loin chops instead of the larger cut of meat. The brine made the meat so tasty and it stayed moist inside. The pineapple salsa was delicious.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1204
© 2016 Land O'Lakes, Inc.
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