Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen
We cut the tenderloin in half before grilling for a nicely charred crust and a juicy inside in half the time.
Serves 4 (serving size: about 3 ounces pork and 1/2 cup pineapple mixture)
1. Preheat grill or grill pan to medium-high heat.
2. Coat grill rack with cooking spray. Rub jerk seasoning and 1/4 teaspoon salt evenly over pork. Add pork to grill; grill 12 to 14 minutes or until a thermometer registers 145°, turning occasionally. Place pork on a platter. Cover with foil; let stand 5 minutes. Cut across the grain into slices.
3. Coat grill rack with cooking spray. Arrange pineapple slices on grill; cook 3 minutes on each side or until well marked. Remove from grill; chop. Combine pineapple, remaining 1/4 teaspoon salt, onion, and remaining ingredients in a bowl. Serve with pork.