Pineapple Pork Loin
Author: 
Recipe type: Direct and indirect grilling
Serves: 6 to 8
 
Note: Wash your hands well after handling the chile and be careful to keep your hands away from your eyes (and other sensitive areas)!
Ingredients
  • One 3-1/2 to 4 pound pork loin
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon yellow curry powder
  • Pineapple-Brown Sugar Barbecue Sauce (recipe follows)
  •  :
  • For the grilled pineapple rings:
  • 1 medium pineapple, trimmed and cut into ¾-inch rings
  • 2 tablespoons neutral flavored cooking oil
Instructions
  1. (First, make the sauce.)
  2. Set up grill with two zones for direct and indirect cooking with medium-high heat. Brush and oil the grates before cooking.
  3. Trim away any excess fat and silver skin from the pork loin; set aside on a small baking sheet. Combine the salt, pepper and curry powder and rub over all sides of the meat; use all of the spice mix. Place pork on the direct heat side of the grill and sear the meat for about 5 minutes per side or until marked. Transfer to the indirect side of the grill and close the grill cover. Cook for another 15 to 25 minutes or until the internal temperature reaches 140°F (no more than 160°F if you like you pork well-done). Brush with Pineapple-Brown Sugar Barbecue Sauce and move to the direct side of the grill, sauce-side down. Cook for a minute or two, brush with more sauce and flip. Repeat this a couple times to caramelize the sauce (layers of flavor, baby!). Transfer the pork to a cutting board and tent with foil while you grill the pineapple.
  4. Re-set grill to direct grilling over medium heat. Brush and re-oil the grates to keep the pineapple from sticking. Rub a thin layer of oil onto the the pineapple. Grill for 3 to 4 minutes per side or until well, marked.
  5. I like to serve this family style with the pork loin and the pineapple all on one platter. Slice the pork loin cut into ½-inch pieces across the grain of the meat and the remaining sauce on the side.
  6. This is a delicious and easy to prepare sauce to have in your back pocket. Prefect for pork, chicken, and definitely shellfish and fish. I added habanero chile to the sauce which is not necessarily Hawaiian, but more my latest chile obsession. The fruity flavor of this fiery chile is a no-brainer for this sauce. Removing the seeds and pith before mincing will greatly reduce the heat. If a little heat is not your thing, you can use half a chile or leave it out completely - the sauce is tasty with or without it.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/pineapple-pork-loin-a-taste-of-aloha/