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Smoky Pork Loin with Grilled Pineapple and Jalapeño Salsa

Ask for the blade end when you buy the loin. It carries more fat and more marbling than the centre cut, and over a long indirect fire that is the difference between a roast people go back for and one that needs a sauce to survive.

The rub goes on liberally and sits two to four hours. On the grill it gets basted repeatedly with pineapple juice and honey, which is where the crust in the photo comes from. Off the heat it goes into foil with whatever baste is left, and rests. The salsa is not chunky — avocado, jalapeño, lime and very cold water go in a blender and come out smooth and pourable.

Shop This Recipe: All Purpose Southern Blend

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Wildlife Seasonings Smoky Pork Loin with Grilled Pineapple and Jalapeño Salsa

  • Main Course
  • American
  • 4 oz per serving, from a 3 lb loin
  • Rub: 2 to 4 hr
  • Indirect grill

Recipe by Wildlife Seasonings Kitchen

A blade-end pork loin rubbed with All Purpose Southern Blend, grilled over indirect heat and basted with pineapple juice and honey, served with grilled pineapple and a blended avocado jalapeño salsa.

Sliced smoky pork loin on a white plate with jalapeno salsa verde, grilled pineapple rings and white rice

Ingredients

For the Pork

  • 3+ lbs pork loin, blade end preferred for maximum fat and marbling
  • 1 tsp Wildlife Seasonings All Purpose Southern Blend, plus more for the pork loin
  • 8 oz pineapple juice
  • 2 oz honey
  • 1 pineapple

For the Jalapeño Salsa

  • 1 ripe avocado
  • 4 to 6 jalapeños, seeds removed or left in to achieve the heat you want
  • 1 lime
  • 1 tsp white vinegar
  • 1 bunch cilantro
  • 1 clove garlic
  • 1/4 white onion
  • Orange zest
  • Very cold water

Directions

Pork Loin

  1. Rub the pork loin liberally with Wildlife Seasonings All Purpose Southern Blend and set aside for 2 to 4 hours.
  2. Mix the pineapple juice with the honey and 1 tsp All Purpose Southern Blend.
  3. Using indirect heat, grill the pork loin, basting several times with the pineapple juice and honey mixture.
  4. Remove the pork from the grill and wrap it in foil to rest, basting with any remaining liquid before closing the foil packet.
  5. While the pork rests, grill 1-inch-thick slices of pineapple until cooked through and they have nice colour.

Jalapeño Salsa

  1. Combine the avocado, jalapeño, very cold water, lime juice, white vinegar, orange zest, cilantro, garlic and onion in a blender.
  2. Blend until very smooth.

Serve

  1. Serve 4 oz sliced pork loin with the grilled pineapple and jalapeño salsa.

Recipe Note: The blade end is the whole recommendation — it is fattier than the centre cut and it is what keeps a loin from drying out on a long indirect fire. Baste often, and put whatever baste is left into the foil when it goes in to rest.

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