Cedar-smoked pork loin with pineapple salsa BBQ recipe

Fresh herbs, cedar smoke, and a sweet and kicky relish add loads of personality to this dream cut of pork. Be sure to use wood thatÂ’s completely untreated. Many barbecue or cooking-supply stores carry food-safe cedar planks.

1 untreated cedar plank (about 4 inches by 12 inches)

Ingredients

For the salsa

4 cups finely diced pineapple
1/2 cup granulated sugar
1/4 cup white wine vinegar
2 tablespoons fresh lime juice
1 teaspoon minced jalapeÃ±o pepper
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 green onions (white part only), finely sliced
1/3 cup finely chopped fresh basil
Kosher salt

For the rub:

1 tablespoon finely chopped fresh sage
2 teaspoons paprika
2 teaspoons finely chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pork loin roast, 3 to 3-1/2 pounds

Method

Immerse the untreated cedar plank in water; place a weight on it to keep it submerged. Soak for 4 to 24 hours.
To make the salsa: In a large sautÃ© pan combine the pineapple, sugar, vinegar, lime juice, jalapeÃ±o, cumin, salt, and pepper. Bring to a boil and cook over medium-high heat until thickened, 7 to 10 minutes. (If there is still a lot of liquid left, use a slotted spoon to transfer the pineapple to a bowl and continue to cook the liquid over high heat for 5 minutes more, then pour the liquid over the pineapple.) Mix in the onions and basil. Season with salt, if desired.
To make the rub: In a small bowl combine the rub ingredients.
Trim any excess fat from the pork loin. Spread the rub over the roast and place on the cedar plank. Allow to stand at room temperature for 20 to 30 minutes before grilling.
Grill over Direct Medium heat until the internal temperature reaches 155Â°F, about 1 hour. Carefully remove the roast and plank from the grill and loosely cover the roast with foil. Allow to rest for 3 to 5 minutes before carving. Serve warm with the pineapple salsa.

Makes 6 servings

Related Product

Cedar Planks

Cedar planks from Brinkmann-owned Smokey's are the ideal way to smoke and serve pork but they can also be used with a multitude of recipes including Cedar-Planked Salmon on the Grill. Smoking planks are more commonly associated with hooded or kettle barbecues known as Smokers, but they can also be used in conventional gas and electric ovens.

Simply place one cedar plank between the food and the grill, while the food slowly roasts, the plank gives off a wonderful aromatic smoke which enriches the taste of your food. You don't need to necessarily soak the planks in water; why not try beer or wine? Another added bonus; if the cedar plank has not been completely consumed they can be reused.

An essential accessory for the more serious barbecuer!

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