Brined Pork With Pineapple Salsa

• 2 cups pineapple juice
• 2 cups water
• 1/2 cup firmly packed brown sugar
• 1/4 cup salt
• 1 (3 1/2-pound) boneless center pork loin roast
• 1 teaspoon finely chopped fresh garlic
• 2 tablespoons whole peppercorns
• 1 tablespoon Land O Lakes Butter, melted
• 1 teaspoon honey
• 4 (1/4-inch thick) slices fresh pineapple, cored*
• 1/4 cup chopped red bell pepper
• 1 jalapeno chile pepper, seeded, finely chopped
• 1/4 teaspoon salt

1. Combine pineapple juice, water, brown sugar and salt in large resealable plastic food bag.
2. Tightly seal bag; turn over several times until sugar and salt have dissolved.
3. Add pork, garlic and peppercorns.
4. Tightly seal bag; place into 13x9-inch pan.
5. Refrigerate, turning bag occasionally, at least 6 hours or overnight.
6. Heat 1 side of gas grill on medium-high or charcoal grill until coals are ash white.
7. Place coals to 1 side in charcoal grill.
8. Remove pork loin from marinade; discard marinade.
9. Pat pork dry with paper towels.
10. Place pork onto grill opposite heat.
11. Grill, turning every 15 minutes, 60-75 minutes or until internal temperature of pork reaches 145F.
12. Remove from grill; let rest 10 minutes before slicing.
13. (Reduce gas grill heat to medium, if roast is browning too much.)
14. Combine butter and honey in bowl during last 15 minutes of grilling time.
15. Place pineapple slices onto grill; brush with butter mixture.
16. Grill, turning once, 6-8 minutes or until pineapple starts to brown.
17. Coarsely chop pineapple; place into bowl.
18. Add red pepper, jalapeno pepper and salt; toss lightly.
19. Serve with sliced pork.
20. *Substitute 1 (20-ounce) can pineapple slices packed in juice, drained.

pineapple juice, water, brown sugar, salt, center pork, fresh garlic, peppercorns, butter, honey, pineapple, red bell pepper, chile pepper, salt

Taken from www.landolakes.com/recipe/1204/brined-pork-with-pineapple-salsa (may not work)