Grilled pineapple is a welcome sweet-tart counterpart to the sweetly brined juicy pork roast.
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Pork
2 cups pineapple juice
2 cups water
12 cup firmly packed brown sugar
14 cup salt
1 (3 1/2-pound) boneless center pork loin roast
1 teaspoon finely chopped fresh garlic
2 tablespoons whole peppercorns
Salsa
1 tablespoon Land O Lakes® Butter, melted
1 teaspoon honey
4 (1/4-inch thick) slices fresh pineapple, cored
14 cup chopped red bell pepper
1 jalapeño pepper, seeded, finely chopped
14 teaspoon salt
*Substitute 1 (20-ounce) can pineapple slices packed in juice, drained.
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.
STEP 2
Heat one side of gas grill on medium-high or charcoal grill until coals are ash white.
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.)
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.
While the pork is marinating, prepare the salsa, adding the pineapple at serving time.
Pork loin and pork chops are a cook’s best friends: fast and easy to cook and even easier to pair with fresh, fruity, sweet and spicy flavors.
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