Serves: 6
Total Calories: 471

1 untreated cedar plank, about 4 inches by 12 inches

FOR THE SALSA:
4 cups finely diced pineapple tidbits
1/2 cup granulated sugar
1/4 cup white wine vinegar
2 tablespoons fresh lime juice
1 teaspoon minced jalapeño 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
3 to 3 1/2 pounds pork loin roast

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 sauté 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 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 155°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.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 471
Calories from Fat: 93

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Pork
Adobo Pork Steaks With Peach Salsa
All-American Pork Chops With Homemade Applesauce
Aloha Grill-Roasted Pig
Baby Back Ribs With Spiced Apple-Cider Mop
Bratwurst Wraps
Butterflied Tenderloin With Rice Salad
Caribbean Tenderloin With Black Bean Salsa
Cedar-Smoked Pork Loin With Pineapple Salsa
Christina's Green Chile
Classic Bratwurst With The Works
Country-Style Pork Ribs With Red Wine Vinegar Sauce
Country-Style Pork Ribs With Soft Parmesan Polenta
Disappearing Tenderloin With Pico De Gallo
Double-Shot Blade Steaks
Easy Southern-Style Spareribs
Everybody's Favorite "Dry" Ribs
Grilled Ham Sandwiches To Feed Whole Town
Grilled Ham With Jack Daniel's Mop
Hickory Chops With Red-Eye Barbecue Sauce
Jerk Pork With Two Chutneys
Kansas City-Style Baby Back Ribs
Kansas City-Style Spareribs
Mango Tango Pork Chops
Maple-Glazed Pork Chops With Succotash Salad
Mesquite Pork Steaks With Ancho Chile BBQ Sauce
Miss Betty's Best-Ever Bratwurst
Pacific Island Pork Kabobs
Pantry Pork Chops
Plum-Glazed Baby Back Ribs
Pork Burgers With Grilled Pineapple
Pork Chops Smothered In Red Gravy
Pulled Pork Barbecue With Hot Pepper Vinegar Sauce
Pulled Pork Sandwiches With West Carolina Barbecue Sauce
Rotisserie Ham With Sweet Georgia Chutney
Sonora-Style Green Chile Pork Burritos
Southwest Ham Steaks
Sweet 'N Sassy Chinese Ribs
Tenderloin Wrapped In Pancetta
Tuscan Pork Loin