Asian Grilled Pork Loin with Pineapple

The Nudge has been asking for pork all last month.
Is it really September?
I always buy a full boneless pork loin and butcher it myself. Comes in at about $1.69 a pound and I always get 2 full loin roasts, 12-15 loin chops, a pound of ground pork and pork fat for soups and stews.
In this recipe I am using the loin from the fatter end to grill while the weather is still nice.
I will use the roast from the leaner end for an oven roast later on in the year.

I like that I can grill the pineapple chunks separately for making a salsa and use the juice as part of the marinade. It should help tenderize the pork.

Asian Grilled Boneless Pork Loin with Black Bean Pineapple Salsa
Marinade:
* 16oz can of pineapple, reserve juice
* 3 tablespoons Tamari
* 2 tablespoons fresh garlic, minced
* 2 tablespoons fresh ginger, minced
* 1 1/2 tsp kosher salt
* 1 tsp ground cumin
* 1 tsp chili powder
* 1/2 tsp black pepper

Pour into heavy zip bag with pork loin and marinade at least 8 hours or overnight.

Prepare grill using the indirect method.





Remove pork and dry with paper towels. Brush canola oil on loin and grill for 1 hour, at 350F. While pork is grilling, boil the marinade till 1/3 cup and brush pork with it halfway into grilling.




Test for doneness when instant read thermometer reads 160F. Let rest while you prepare the salsa. Slice into 1/4" slices. Serve with salsa.

Black Bean Salsa:
* 1 (15 oz) can of black beans, drained and rinsed
* 1 (16 oz) can of pineapple chunks, skewered and grilled
* 1 (15 oz) can of corn, drained
* 1/3 cup boiled down marinade
* Chili powder to taste
* 2 tablespoons chopped canned chili peppers
* Juice of 1 lime
* Grapeseed Oil
* Sliced scallions for garnish

Chop pineapple into small dice. Mix all ingredients together. (I recommend giving it at least 1 hour in the fridge before serving)
Serve with sliced pork.