Skip Navigation
Search recipes, ingredients, articles, products...
Brined Pork with Pineapple Salsa
Get started!



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

  3. STEP 3

    Place coals to one 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 melted 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  bell pepper, jalapeño and salt; toss lightly. Serve with sliced pork.

Tip #1

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

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.