Cedar-Smoked Pork Loin with Pineapple Salsa

Have you ever experienced one of those perfect summer days when all is as it should be? Yesterday was one of those days for me. I spent the day hanging out in the yard with the two love's of my life; Brad and Olivia. We worked to make our deck and patios as beautiful as possible and then began preparation for a barbecue. This particular evening was special because we invited one of Brad's childhood friends and his family as well as a few other friends. We aren't usually high maintenance barbecuers but we wanted to make something a bit more gourmet than hot dogs and hamburgers; although we have nothing against a good hot dog. After much thought and research, we finally decided on the following recipe for Cedar-Smoked Pork Loin with Pineapple Salsa.

Ingredients:

1 untreated cedar plank (about 4" by 12")
1 pork loin roast, 3 to 3 1/2 lbs

For Salsa:
4 cups finely diced pineapple
1/2 cup granulated sugar
1/4 cup white wine vinegar
2 Tbsp fresh lime juice
1 tsp minced jalapeno pepper
1/2 tsp ground cumin
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
4 green onions (white part only), finely sliced
1/3 cup finely chopped fresh basil
kosher salt

For Rub:
1 Tbsp finely chopped fresh sage
2 tsp paprika
2 tsp finely chopped fresh thyme
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Immerse untreated cedar plank in water; place weight on plank to keep it submerged. Soak for 4 to 24 hours.

To make salsa: Combine pineapple, sugar, vinegar, lime juice, jalapeno, cumin, salt and pepper in large saute pan. Bring to boil and cook over medium-high heat until thickened, 7 to 10 minutes. If there is still a lot of remaining liquid, use slotted spoon to transfer pineapple to a bowl and continue cooking liquid over high heat for additional 5 minutes; then pour liquid over pineapple. Mix in onions and basil. Season with salt, if desired.

To make rub: Combine rub ingredients in small bowl. Trim any excess fat from pork loin. Spread rub over roast and place on cedar plank. Allow to stand at room temperature for 20 to 30 minutes before grilling.

All Photos Courtesy of Brad Lovejoy

Grill over direct medium heat until internal temperature is 155 degrees, about one hour. Carefully remove roast and plank from grill and loosely cover roast with foil. Allow to rest for 3 to 5 minutes before carving. Serve warm with pineapple salsa. Makes 6 servings.

This recipe met our expectations and then some. The pork was grilled to perfection (thank you, Brad) and the rub was smoky with just the right amount of herbaceousness. The pineapple salsa was out of this world! I chose to use fresh organic pineapple that was at the peak of ripeness. The sweetness of the pineapple and sugar against the spiciness of the cumin and jalapeno with the freshness of the green onion and basil was absolutely delicious. I couldn't seem to get enough of the salsa with each bite of pork.

I served the dish with a side of grilled zucchini, yellow squash, baby potatoes, and mixed carrots. The zucchini, jalapeno, thyme and basil were all harvested from my garden. Every other vegetable was either locally grown or organic and purchased at Metropolitan Market or the West Seattle Produce Company. Finally, thank you to our dear friends for such a lovely evening.

Recipe Source:
"Weber's Big Book of Grilling" by Jamie Purviance and Sandra S. McRae
Page 182