Ingredients

How to make it

  • 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.

Reviews & Comments 11

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  • dariana 16 years ago
    Dond, let me know how it turns out for you!
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  • dond 16 years ago
    This looks terrific. I don't do much grilling, so I will probably brown the pork in a sauté pan, then finish it in the oven. I agree with the comment about internal temperature -- I don't think I'd let it go above 135, particularly since it's going to continue cooking once I pull it from the oven. (I'd probably give it 15 minutes, rather than 10) I love the mint-pineapple salsa.
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    " It was excellent "
    zena824 ate it and said...
    This sounds wonderful...
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  • dariana 16 years ago
    Chefjeb, you are correct that recipes must be adjusted to todays standards. The temp works perfectly for me but I can certainly appreciate the variance for different areas. Thanks so much for the additional info and I sure hope you enjoy the recipe.
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  • chefjeb 16 years ago
    Great recipe and I love everything about it, except final cooking temperature. Today's pork is very lean and final cooking temperature of 145 makes it moist and tender. I personally would pull it at 140. We're having to adjust temps of a lot of older recipes created when hogs were fatter. Go for it. And remember that meat will continue cooking after leaving grill or oven...about 4 or 5 degrees. This is a fantastic recipe.
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  • dariana 16 years ago
    Well thank you foodandafl!
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    " It was excellent "
    foodandaflick ate it and said...
    Brilliant!!!
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  • dariana 16 years ago
    I think the mint-pineapple sauce really makes this one great Sunny!
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  • sunny 16 years ago
    I am totally on a pork kick these days and this is a GREAT recipe!
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  • dariana 16 years ago
    lol, Chefmeow, I got hungry just thinking about this one when I posted it and it is just breakfast time here, lol.
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  • chefmeow 16 years ago
    OMG. This sounds too good to pass up. Will be making as soon as I can get my hands on a tenderloin. Yummy.
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