Chipotle Rubbed Boneless Pork Loin Rib Roast with Pineapple Salsa
Recipe created by Steve Waldron. Pork loin is a lean cut of meat so the secret to a moist tender pork loin is brining and cooking to an internal temperature of 145°F. Its easy to overcook pork. A little pink is what you’re looking for.
- 1 ½ pound Johnston’s Boneless Pork Loin Rib Roast
- 4 cups water
- ¼ cup coarse sea or kosher salt substitute with 1/8 cup table salt if that’s all that’s available
- ¼ cup brown sugar substitute with white sugar if that’s all that’s available
- 2 tablespoons brown sugar
- 1 tablespoon chipotle powder
- ¾ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅓ cup apple cider vinegar
- ⅓ cup vegetable oil
- 1 canned chipotle pepper finely minced
- 1 teaspoon adobo sauce from canned chipotle
- ½ teaspoon dijon mustard
- 1 cup pineapple cut in to small pieces
- ½ cup cherry tomatoes cut in half
- 1 jalepeno cleaned, seeds removed and finely chopped
- ¼ cup sweet onion finely diced
- 1 - 1 ½ tablespoons lime juice
- ½ teaspoon salt
- Mix all brine ingredients until dissolved. Trim pork loin of any excess fat and place in ziplock type bag or similar. Add brine to bag and put in fridge for 6 - 8 hours.
- Combine rub ingredients.
- Combine salsa ingredients and put in fridge for an hour or more for flavours to combine. Adjust to taste.
- Combine mop ingredients in a jar and shake well. You’ll need to re shake once you start applying it to the pork loin.
- Remove pork loin from brine 30 minutes before cooking. Rinse well at pat dry with paper towel. Apply rub to all sides of loin and let it rest on the counter while you light the grill.
- Adjust grill for 2 zone heat. Have one side on high and the other side on medium heat. I insert a remote temperature probe in to the middle of the loin. This step is important so you don’t overcook your pork. I use this type of thermometer for almost all of my cooking so I can be confident the food is cooked to the safe and proper temperature.
- Put pork loin on medium heat side of grill for 5 or 6 minutes then flip for another 5 or 6 minutes on the other side. Once the internal temperature reads 100 degrees its time to move to high heat side and start basting with the chipotle mop. The reason for the mop is extra flavour while also providing a nice outer crust to the loin.
- Apply mop and continue to cook over high heat while occasionally turning the loin and reapplying the mop. Watch the meat closely and move the loin over to the cooler side if there’s too much flame.
- Continue to cook until internal temperature reaches 140. Remove and tent with foil to rest for 5 - 10 minutes. The temperature will continue to increase while resting.
- Slice against the grain and top with pineapple salsa.