• Grilled Pork Loin with Pineapple Salsa

    1 vote
    Servings: 5 Servings
    by Chuck Trimble
    1 recipe
    Adjust the level of sweetness or heat in the salsa as a perfect compliment to the smokey-citrus flavor of the pork. I have had great success using much larger pork loins and putting them on my smoker for larger gatherings. Leaving the pork in the marinade for 24 or more hours will produce more intense flavors in the meat.


    • Pork & Marinade:
    • 1-1/4 lbs boneless pork loin
    • 1 tsp grated orange rind
    • 1/4 c orange juice
    • 2 tbsp ketchup
    • 2 tbsp soy sauce
    • 1 tbsp vegetable oil
    • 1 tsp honey
    • 2 cloves garlic, chopped
    • 1/4 tsp crushed red pepper
    • Mesquite wood chips or dried rosemary twigs
    • Pineapple Salsa:
    • 1 c finely diced fresh pineapple, drained OR
    • 1 8 oz can crushed pineapple, drained
    • 1/4 c chopped sweet red pepper
    • 2 tbsp minced red onion
    • 1 small jalapeno, seeded, finely chopped
    • 1 tbsp lemon or lime juice
    • 1 tsp honey
    • 2 tbsp finely chopped fresh cilantro or mint leaves


    1. Pork:
    2. Trim excess fat from pork loin.
    3. To butterfly or split the loin in half, starting from the thicker long edge, make a horizontal cut through center of pork to within 1/2 inch of the opposite long edge.
    4. Open the pork like a book and press the uncut long edge to flatten as much as possible.
    5. In a shallow dish or plastic food storage bag, combine pork with orange rind and juice, ketchup, soy sauce, oil, honey, garlic and red pepper.
    6. Cover and refrigerate 2 hours or overnight to marinade, turning pork occasionally.
    7. Meanwhile prepare pineapple salsa.
    8. An hour before serving, heat wood or coals in grill and soak wood chips in water to cover for 30 minutes.
    9. Lightly oil or coat grill rack with non stick vegetable cooking spray and set aside.
    10. Drain wood chips and place on medium hot coals.
    11. Heat grill rack.
    12. Drain pork, reserving marinade and place on hot grill rack about 4 inches from medium low coals.
    13. Grill pork until almost firm to the touch, turning occasionally and basting with some marinade 12 to 15 minutes.
    14. To serve, let pork stand 10 minutes on cutting board.
    15. Slice pork diagonally across grain into thin slices. Serve with the pineapple salsa.
    16. Salsa:
    17. In small bowl, combine pineapple, red pepper, onion, jalapeno, lemon juice and honey.
    18. Cover and refrigerate 30 minutes to blend flavors.
    19. Just before serving, stir in cilantro.

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