We cut the tenderloin in half before grilling for a nicely charred crust and a juicy inside in half the time.
1 tablespoon salt-free Caribbean jerk seasoning (such as McCormick)
1/2 teaspoon kosher salt, divided
1 (1-pound) pork tenderloin, trimmed and halved crosswise
4 (1/2-inch-thick) slices fresh pineapple
3/4 cup diced red onion
1/4 cup chopped fresh cilantro
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 Fresno chile, thinly sliced
How to Make It
Preheat grill or grill pan to medium-high heat.
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.
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.
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