Cedar-Smoked Pork Loin with Pineapple Salsa

Salsa
4   cups finely diced pineapple
1/2   cup granulated sugar
1/4   cup white wine vinegar
2   tablespoons fresh lime juice
1   teaspoon minced jalapeño pepper
1/2  teaspoon ground cumin
1/2  teaspoon kosher salt
1/8  teaspoon freshly ground black pepper
4  scallions, white part only, finely sliced
1/3  cup finely chopped fresh basil
  Kosher salt

Rub
1  tablespoon finely chopped fresh sage
2   teaspoons paprika
2  teaspoons finely chopped fresh thyme
1   teaspoon kosher salt
1/2  teaspoon freshly ground black pepper

1   pork loin roast, about 3 to 3-1/2 pounds
1     untreated cedar plank, about 4 inches by 12 inches, soaked in water for at least 1 hour

Recipe from Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

INSTRUCTIONS

1. In a large sauté pan combine the pineapple, sugar, vinegar, lime juice, jalapeño, cumin, salt, and pepper. Bring to a boil, and cook over medium-high heat for 7 to 10 minutes. If there is still a lot of liquid in the bottom of the pan, remove the pineapple with a slotted spoon and transfer it to a serving bowl. Continue to cook the remaining liquid in the pan over high heat for another 5 minutes, or until the liquid has reduced and thickened. Pour the liquid over the pineapple. Add the scallions, basil, and adjust the seasoning with salt, if necessary. Mix well.

2. In a small bowl combine the rub ingredients. 

3. Trim any excess fat and silver skin from the roast. Distribute the rub onto all surfaces of the roast. Place the roast on the soaked cedar plank. Grill over direct medium heat (350°F to 450°F), with the lid closed, until the internal temperature reaches 155?F, about 1 hour. Carefully remove the roast and plank from the grill and lightly cover the roast with aluminum foil. Allow to stand for 3 to 5 minutes before slicing. Serve warm with the salsa.