Recipe Database
Cedar Smoked Pork Loin with Pineapple Salsa
Cedar Smoked Pork Loin with Pineapple Salsa
1 untreated cedar plank, about 4 inches by 12 inches


4 c. finely diced pineapple
1/2 c. granulated sugar
1/4 c. white wine vinegar
2 Tbl. fresh lime juice
1 tsp. minced jalapeno
1/2 tsp. gr. cumin
1/2 tsp Kosher salt
black pepper
4 green onions finely sliced
1/3 c. finely chopped fresh basil

The Rub

Chef and the Fatman Love rub

1 pork loin roast, 3 lbs. Immerse the cedar plank in water; place a weight on it to keep it submerged. Soak for 4 to 24 hours. +++++++++++++++++++++++++++++==++++++++++++++++ Salsa: Combine pineapple, sugar, vinegar, lime juice, jalapeno, cumin, salt, pepper. Bring to a boil and cook over med. heat until thickened, 7 to 10 minutes. Mix in the onions and the basil. Season with salt if needed. Trim any excess fat from the loin. Spread the rub over the roast and place on cedar plank. allow to stand at room temp. for 20 t0 30 minutes before grilling. Grill over dorect med. heat until the internal temp. reaches 155F, about 1 hour. Remove loin from grill loosely cover with foil. Allow to rest for 3 to 5 minutes. Serve warm with salsa.

Recipes Done at Publix Cooking School by Chef Fred and the Charming Fatman on 5/11/2008