Grilled pork loin with Fireball pineapple

BY: ANDREA ALDEN

Even the best-laid plans can fall apart and suddenly you're faced with the question, “What do I do now?”? That's what happened to me when I wanted to cook something completely different for this week's recipe. I found myself in a produce section and discovered that the ingredients I needed were not available. Luckily, I spotted this pineapple that looked like it was destined for the grill. And what goes best with this sweet fruit? Pork of course! And that's how this recipe for grilled pork loin with Fireball pineapple came about. After the meat has been seared, the pineapple is placed over the meat using a rotisserie spit. This will allow the glaze to drip onto the pork every time it is brushed on the pineapple, giving it an incomparable flavor. Now that I had ingredients and a plan, it was time to fire up the grill.

INGREDIENTS

• 1 pork loin (approximately 1.5 kg)
• Salt and pepper to taste
• 1 pineapple
• 3/4 cup brown sugar
• 3 tbsp liquid butter
• 1/2 cup Fireball Cinnamon Whiskey

PREPARATION

1. Preheat grill to 190 °C and prepare for the indirect grill method. Place grill grates in upper position and preheat infrared SIZZLE ZONE™ to the highest setting. If you do not have an infrared side burner, light all bottom burners to preheat the grill.
2. While the grill is preheating, rub the pork loin on all sides with salt and pepper. Remove the stem and flower base of the pineapple and cut off the peel. Carefully skewer the pineapple with a skewer rod and when placing it on the grill, make sure that the pineapple is placed centrally in front of the rear burner.
3. Combine the Fireball mixture, brown sugar and melted butter in a bowl.
4. Place pineapple on the grill. Make sure the correct end of the rod is seated in the rotisserie motor. Turn on the rotisserie and let the pineapple roast. In the meantime, fry the pork loin.
5. Fry the pork loin on all sides until appetizing grill marks have formed. Then place it under the pineapple so that the pineapple juice drips onto the pork loin.
6. Brush the pineapple with the Fireball mixture every 10 minutes until the pork loin has reached an internal temperature of at least 63 °C (medium doneness). A digital thermometer gives you accurate temperature information. While you are coating the pineapple with the Fireball mixture, you can also occasionally add some of the mixture to the pork loin.
7. Remove the pork loin and pineapple from the grill as soon as the pork loin has reached the desired core temperature. Let the loin rest for at least 10 minutes and then slice and serve.

Grilled Pork Loin with Fireball Pineapple is flavorful, a little sticky and very sweet. I cut the pork loin in a butterfly cut, but this made the meat cook too quickly and made it a bit unwieldy. I therefore recommend that you grill the pork loin in its entirety. Has it ever happened to you that you had everything prepared for a recipe and then had to prepare something completely different? Tell us about it by posting photos and comments on our social networking sites.

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