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Pineapple Pork Loin
Pineapple Pork Loin
Courtesy of Bull Outdoor Products and KCBS
6 - 8 servings
30 - 120 minutes
45 - 75 minutes
Current rating: 0 (0 ratings)
3-1/2 to 4 lbs pork loin
2 t kosher salt
1 t ground black pepper
1/2 t yellow curry powder
Pineapple-Brown Sugar Barbecue Sauce:
1/2 C light brown sugar
1/4 C water
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1/2 to 1 habanero chile, seeded and minced (optional)
1-1/2 C pineapple juice
1/3 C ketchup
2 teaspoons soy sauce
Combine brown sugar and water in a small saucepan over medium heat and cook (without stirring) until the sugar looks like molten lava (all the big bubbles will be gone).
Add the ginger, garlic, and habanero and stir until fragrant; about 30 seconds.
Carefully stir in the pineapple juice, ketchup, and soy sauce.
Bring to a boil and reduce to simmer for about 20 to 30 minutes or until the mixture is thick enough to lightly coat the back of a spoon.
Keep warm until ready to use or cool and refrigerate for up to one week.
Set up grill with two zones for direct and indirect cooking with medium-high heat.
Brush and oil the grates before cooking.
Trim away any excess fat and silver skin from the pork loin; set aside on a small baking sheet.
Combine the salt, pepper and curry powder and rub over all sides of the meat; use all of the spice mix.
Place pork on the direct heat side of the grill and sear the meat for about 5 minutes per side or until marked.
Transfer to the indirect side of the grill and close the grill cover.
Cook for another 15 to 25 minutes or until the internal temperature reaches 140°F (no more than 160°F if you like you pork well-done).
Brush with Pineapple-Brown Sugar Barbecue Sauce and move to the direct side of the grill, sauce-side down.
Cook for a minute or two, brush with more sauce and flip.
Repeat this a couple times to caramelize the sauce (layers of flavor, baby!).
Transfer the pork to a cutting board and tent with foil while you grill the pineapple.
Re-set grill to direct grilling over medium heat.
Brush and re-oil the grates to keep the pineapple from sticking.
Rub a thin layer of oil onto the the pineapple.
Grill for 3 to 4 minutes per side or until well marked.
Serve this family style with the pork loin and the pineapple all on one platter.
Slice the pork loin cut into ½-inch pieces across the grain of the meat and the remaining sauce on the side.
This is a delicious and easy to prepare sauce to have in your back pocket.
Prefect for pork, chicken, and definitely shellfish and fish. Optional: Add habanero chile to the sauce.
The fruity flavor of this fiery chile is a no-brainer for this sauce.
Removing the seeds and pith before mincing will greatly reduce the heat.
If a little heat is not your thing, you can use half a chile or leave it out completely - the sauce is tasty with or without it.
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