I have a whole pork loin that I would like to stuff with fresh pineapple and then bbq.
I thought to wrap the pineapple in cgard leaves and add some mint and sage. Then I'd like to cook it on a lowish sort of temp on a cedar board. I'm thinking of wrapping the pineapple in chard so the pineapple doesn't have too big a softening effect on the pork. I then thought I'd brine it in a salt. water and pineapple juice brine for about an hour a pound. Any thoughts or advise?