Cedar Smoked Pork Loin
Source of Recipe
katu.com
List of Ingredients
1 pork loin roast, 3 to 3 1/2 pounds.
1 untreated cedar plank
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
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 tablespoon minced jalapeno pepper
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 green onions (white part only) finely sliced
1/3 cup finely chopped fresh basil
more kosher salt
Recipe
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 saute pan combine the pineapple, sugar, vinegar, lime juice, jalapeno, cumin, salt and pepper. Bring to a boil and cook over medium-high heat until thickened, 7-10 minutes. (If there is still alot 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 and 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 it on the cedar plank. Allow to stand at room tmeperature for 20-30 minutes before grilling.
Grill over direct medium heat until the internal temperature reaches 155 degrees, about 1 hour. Carefully remove the roast plank from the grill and loosely cover the roast with foil. Allow to rest for 3-5 minutes before carving. Serve warm with pineapple salsa.
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