Brined Pork With Pineapple Salsa
45 min
07 hrs 45 min



2 cups pineapple juice

2 cups water

1/2 cup firmly packed brown sugar

1/4 cup salt

1 (3 1/2-pound) boneless center pork loin roast

1 teaspoon finely chopped fresh garlic

2 tablespoons whole peppercorns


1 tablespoon Land O Lakes® Butter, melted

1 teaspoon honey

4 (1/4-inch thick) slices fresh pineapple,  cored

1/4 cup chopped red bell pepper

1 jalapeño chile pepper, seeded, finely chopped

1/4 teaspoon salt


 *Substitute 1 (20-ounce) can pineapple slices packed in juice, drained.

How to make

  1. STEP 1

    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.

  2. STEP 2

    Heat 1 side of gas grill on medium-high or charcoal grill until coals are ash white.

  3. STEP 3

    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.)

  4. STEP 4

    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.

Tip #1

While the pork is marinating, prepare the salsa, adding the pineapple at serving time.


23Fat (mg)
125Cholesterol (mg)
1480Sodium (mg)
13Carbohydrates (g)
<1Dietary Fiber
41Protein (g)


Explore reviews from
our online community

  May 05, 2013

I have grilled pork tenderloins this way twice and my family loved it! The pineapple salsa is a great complement to the pork.

— says Cathy G.
  September 20, 2008

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.

— says Zelda
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