Grilled Caribbean Pork with Pineapple Salsa

Ingredients

• 2 tablespoons brown sugar packed
• 2 teaspoons ground cinnamon 
• 2 teaspoons ground allspice 
• 1 teaspoon pepper red crushed
• 1 cup orange juice 
• 3 tablespoons juice of lime fresh
• 1.5 teaspoons garlic clove finely chopped
• 2.3 lb pork tenderloins trimmed of fat
• 2 cups pineapple fresh chopped
• 0.3 cup bell pepper red chopped
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon brown sugar packed
• 1 tablespoon juice of lime fresh
• 2 teaspoons ground cumin 
• 3 tablespoons jalapeno seeded chopped
• 1 tablespoon olive oil 

Equipment

• bowl
• frying pan
• grill
• kitchen thermometer
• ziploc bags
• cutting board

Directions

1. In large resealable food-storage plastic bag, mix marinade ingredients.
2. 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.
3. Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
4. 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.
5. 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.
6. Meanwhile, in medium bowl, mix all salsa ingredients except oil. Stir in oil.
7. Place pork on cutting board; let stand 5 minutes.
8. Cut diagonally into slices; serve with salsa.