Grilled Island Pork Loin
Source of Recipe
SF Chronicle
List of Ingredients
4-pound pork loin, trimmed of extra fat
1 pineapple, peeled, cored and cut into large pieces
Marinade
1/2 cup fresh lime juice
1 1/2 cups unsweetened pineapple juice
1/2 cup soy sauce
1 garlic clove, minced
1 1/2 teaspoons grated fresh ginger
2 tablespoons (packed) brown sugar
1/4 teaspoon hot red pepper flakes
1/2 teaspoon Asian sesame oil
Recipe
Mix together the marinade ingredients and pour over the pork loin. Cover and refrigerate for 4 hours or overnight.
Prepare a charcoal fire or preheat a gas grill to medium hot. Remove the pork from the marinade. Lightly oil the grill and grill the pork until cooked through, turning occasionally, about 20 to 25 minutes. Some pork loins are much thicker than others, so if the outside is cooking too quickly, move the pork to a cooler part of the grill, cover the grill and continue cooking until the internal temperature of the pork reaches 145°-150°.
Remove pork from grill and let rest for 10 minutes.
Meanwhile, place pineapple pieces on grill. Cook for about 2 to 2 1/2 minutes on each side. They should have grill marks and be heated through.
Slice the pork very thin and serve with the grilled pineapple.
Serves 10-12
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