Grilled Jamaican Jerk Pork Loin With Mint-pineapple Salsa Main Dish Recipes

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Grilled Jamaican Jerk Pork Loin With Mint-pineapple Salsa


  • 4 cups unsweetened pineapple juice
  • 1/3 cup coarse kosher salt
  • 1/4 cup packed brown sugar
  • 1/4 cup rum
  • 2 tablespoons Jamaican jerk seasoning
  • 1 2- to 2 1/2-pound boneless pork top loin roast
  • Mint-Pineapple Salsa (see recipe below)

  • Method:

  • For brine, in a stainless-steel or enamel stock pot or plastic container large enough to hold the roast combine pineapple juice, salt, brown sugar, rum, and jerk seasoning; stir to dissolve the salt. Carefully add pork. Cover and marinate in the refrigerator for at least 12 hours or up to 14 hours, turning pork occasionally.
  • Remove meat from brine; discard brine. Rinse roast and pat dry with paper towels. Insert a probe-type or ovenproof meat thermometer into center of meat.
  • Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place pork on the grill rack over the drip pan. Cover and grill for 1 to 1-1/4 hours or until meat thermometer registers 155 degree F. Add additional coals as needed to maintain temperature.
  • Remove meat from grill. Cover and let stand for 10 minutes before carving. (The roast temperature will rise 5 degree F during standing.) Slice roast and serve with Mint -Pineapple Salsa.
  • ==================
  • Mint-Pineapple Salsa: Place 2 tablespoons jalapeno pepper jelly in a medium microwave-safe bowl; microwave on 100 percent (high) power about 30 seconds or until melted. Stir in 1 cup chopped fresh pineapple, 1/2 cup chopped mango or papaya, 1/4 cup chopped star fruit (carambola), 1/4 cup sliced green onion, and 2 tablespoons snipped fresh mint. Cover and chill. Makes about 2 cups.

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