BBQ Pork Loin with Cedar and Pineapple Salsa - serves 6

1 untreated cedar plank (about 4 inches by 12 inches)
For the salsa:
4 cups finely diced pineapple
1/2 cup granulated sugar
1/4 cup white wine vinegar
2 tbsp fresh lime juice
1 tsp minced jalapeño pepper
1/2 tsp ground cumin
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
4 green onions (white part only), finely sliced
1/3 cup finely chopped fresh basil
Kosher salt

For the rub:
1 tbsp finely chopped fresh sage
2 tsp paprika
2 tsp finely chopped fresh thyme
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 pork loin roast, 3 to 3-1/2 pounds

Immerse the untreated cedar plank in water, place a weight on it to keep it submerged. Soak for 4 to 24 hours. In a large sauté pan combine the pineapple, sugar, vinegar, lime juice, jalapeño, cumin, salt, and pepper. Bring to a boil and cook over medium-high heat until thickened, 7 to 10 minutes. (If there is still a lot of liquid left, use a slotted spoon to transfer the pineapple to a bowl and continue to cook the liquid over high heat for 5 minutes more, then pour the liquid over the pineapple.) Mix in the onions and basil. Season with salt, if desired.
To make the rub:
In a small bowl combine the rub ingredients. Trim any excess fat from the pork loin. Spread the rub over the roast and place on the cedar plank. Allow to stand at room temperature for 20 to 30 minutes before grilling.
Grill over direct medium heat until the internal temperature reaches 155°F, about 1 hour. Carefully remove the roast and plank from the grill and loosely cover the roast with foil. Allow to rest for 3 to 5 minutes before carving. Serve warm with the pineapple salsa.