Honey Pineapple Pork Roast
I found this recipe on a lean Boston Butt Roast, a tender cut of pork.
3 to 3 1/2 lb pork loin
½ cup each honey and soy sauce
¼ cup white wine vinegar
1 cup finely chopped fresh pineapple
2 Tablespoons grated fresh ginger or 1 teaspoon ground ginger
2 garlic cloves minced or as my mom or Emeril says, mascerated!

Combine all ingredients and pour over pork. Let loin marinate for 2 hours or overnight in refrigerator. Remove from marinade 1 to 2 hours before grilling. Heat the remaining marinade in a saucepan and bring to a boil; reserve for basting. Grill pork over indirect, medium-low fire for 1 ½ to 2 hours or until the internal temperature is 155 degrees. Baste meat with marinade during last 5 to 10 minutes grilling. Serves 4-6

Pineapples have enzymes to help with digestion of proteins. Hey, it's also a symbol from my daddy's homeland. Aloha!