Ingredients
2
tablespoons packed brown sugar
2
teaspoons ground cinnamon
2
teaspoons ground allspice
1
teaspoon crushed red pepper flakes
1
cup orange juice
3
tablespoons fresh lime juice
3
large cloves garlic, finely chopped (1 1/2 teaspoons)
3
pork tenderloins (3/4 lb each), trimmed of fat
2
cups chopped fresh pineapple
1/4
cup chopped red bell pepper
1/4
cup chopped fresh cilantro
1
tablespoon packed brown sugar
1
tablespoon fresh lime juice
2
teaspoons ground cumin
3
jalapeño chiles, seeded, chopped (about 3 tablespoons)
1
tablespoon olive oil
Preparation
In large resealable food-storage plastic bag, mix marinade ingredients. Place pork tenderloins in bag; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate, turning bag over once or twice.
Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove pork from marinade; discard marinade. Before cooking with indirect heat, place pork on grill directly over medium heat. Cover grill; cook 5 minutes. Turn pork; cook 5 minutes on other side.
To cook with indirect heat, move partially cooked pork to unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 25 to 30 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
Meanwhile, in medium bowl, mix all salsa ingredients except oil. Stir in oil.
Place pork on cutting board; let stand 5 minutes. Cut diagonally into slices; serve with salsa.
