Grilled Caribbean Pork with Pineapple Salsa

Ingredients

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

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 160F.
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.