Smoked Pineapple Pork Loin

September 05, 2011


1 3-4 lb. Pork tenderloin, 12-15 Maraschino Cherries-finely chopped, 2 T. yellow Mustard, 1/2 tsp. dry mustard, 2 T. Hasty Bake Rub Spice, 1/4 cup brown sugar, Rind of 1 pineapple-cut off lenghtwise in 4 pieces Mix ingredients and rub on pork loin. Cover and refrigerate overnight. Place pineapple rind around loin lengthwise and tie up with butcher's twine. Smoke on Hasty Bake over indirect heat til thermometer reads about 160. Let rest about 20 minutes before slicing. Note 1: I like to make a sauce out of the same ingredients as the marinade to serve on the side. You can increase/decrease the mustard, spices, add different smoking wood to the firebox, etc. to your own taste once you've tried the recipe. Note 2: Pampered Chef makes a pineapple coring tool that looks like a big apple corer. It does a wonderful job and makes perfect pieces of rind that fit around the loin.

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