Fireball Pineapple Grilled Pork
Prep Time: 10 minutes
Cook Time: 50 minutes
- 1 pork loin, approx. 3 lbs.
- 1 pineapple
- 3/4 cup of brown sugar
- 3 tbsp. melted butter
- 1/2 cup of Fireball Cinnamon Whisky
Preheat the grill to 375°F using the rear burner. Move the cooking grid to the high position and preheat the Infrared SIZZLE ZONE™ to high. If you do not have an infrared side burner, preheat the grill to high using all bottom burners.
While the grill is preheating season all sides of the pork loin with salt and pepper. Remove the top and bottom of the pineapple, and remove the rind on the sides. Carefully thread the pineapple onto a rotisserie spit rod, ensuring that when put on the grill, the pineapple will be centered in front of the rear burner.
In a bowl, combine the brown sugar, melted butter, and Fireball.
Place the pineapple onto the grill, ensuring that the correct end is firmly in the rotisserie motor. Turn the rotisserie on and let the pineapple start cooking while you sear the pork.
Sear the pork on all sides until delicious grill marks have formed. Then place it under the pineapple so that it will drip onto the pork while it cooks.
Baste the pineapple with the Fireball mixture every 10 minutes until the pork as reached an internal temperature of at least 145°F (for medium). Use a digital thermometer for accurate readings. Feel free to “accidentally” get extra Fireball mixture on the pork while basting the pineapple.
Remove the pork and pineapple from the grill when the pork reaches your desired finished temperature. Allow the roast to rest for at least 10 minutes before slicing everything and serving.
Recipe from Napoleon Grills.