JAMAICAN JERK PORK LOIN
         Accent spicy pork with a tongue-tingling salsa.         
         Fresh mint and pepper jelly blend for just the right         
         balance of ‘cool' and 'hot.'
         
         Prep: 25 mm. Marinate: 12 hr. Grill: 1 hr. Stand: 10 mm.
                  
           4 cups unsweetened pineapple juice
           1/3 cup coarse kosher salt
           1/4 cup packed brown sugar
           1/4 cup rum
           2 Tbsp. Jamaican jerk seasoning
           2- to 2-1/2-lb. boneless pork top loin roast
           1 recipe Mint-Pineapple Salsa (below)         
         
           1. For brine, in a large bowl, combine pineapple
         juice, salt, brown sugar, rum, and Jamaican jerk
         seasoning; stir until salt is dissolved. Place roast in a
         resealable large plastic bag set in a shallow bowl. Pour
         brine over roast; seal bag. Marinate in the refrigerator for
         12 to 14 hours, turning the bag occasionally.
           2. Remove meat from brine; discard brine. Rinse
         roast; pat dry with paper towels. Insert a probe-type or
         ovenproof meat thermometer into center of meat.
           3. Prepare grill for indirect grilling. Test for medium
         heat above drip pan. Place pork on grill rack over drip
         pan. Cover and grill for 1 to 1-1/4 hours or until
         thermometer registers 150F. Add coals as needed.
           4. Remove meat from grill. Cover with foil; let stand
         for 10 minutes before carving. (The roast’s temperature
         will rise 50F during standing.) Slice roast; serve with Mint-
         Pineapple Salsa. Makes 8 servings.
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           Mint-Pineapple Salsa: Place 2 tablespoons
         jalapeno pepper jelly in a medium microwave-safe bowl;
         microwave about 10 seconds or
         until melted. Stir in 1 cup chopped fresh pineapple,
         1/2 cup chopped mango or papaya, 1/3 cup chopped star
         fruit (carambola), 1/4 cup sliced green onion, and
         2 tablespoons snipped fresh mint. Cover and chill.
         Makes about 2 cups.