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