Jerk Pork Tenderloin with Pineapple-Plum Relish

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 tablespoons brown sugar 
• 1 tablespoon cider vinegar 
• 0.8 teaspoon thyme leaves dried
• 2 teaspoons ginger fresh grated peeled
• 2 tablespoons mint leaves fresh chopped
• 2  garlic cloves peeled
• 1.5 cups green onions chopped
• 1 teaspoon ground allspice 
• 0.3 teaspoon ground cinnamon 
• 1  habanero pepper 
• 1 tablespoon honey 
• 2 pound pork tenderloins trimmed
• 2 tablespoons juice of lime fresh
• 1 teaspoon soya sauce low-sodium
• 2 tablespoons soya sauce low-sodium
• 2 tablespoons olive oil 
• 2 cups pineapple finely chopped
• 0.8 cup plum ripe finely chopped ( 3 medium)
• 0.3 cup red wine vinegar 
• 1 teaspoon salt 

Equipment

• bowl
• blender
• grill
• kitchen thermometer

Directions

1. To prepare pork, combine first 13 ingredients in a blender; process until smooth.
2. Place green onion mixture in a large zip-top bag.
3. Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
4. Prepare grill.
5. Remove pork from bag; discard marinade.
6. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155 or until desired degree of doneness.
7. Let pork stand 10 minutes. Slice pork into 1/2-inch-thick slices.
8. To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well.
9. Serve with pork.