Ingredients:

• 2 pork tenderloins
• 2 tbsp Ben's Heffer Dust

Marinade:

• 2 tsp allspice, ground
• 1/2 tsp cinnamon, ground
• 1/2 tsp cloves, ground
• 1/2 tsp nutmeg, ground
• 4oz onion, chopped
• 8 cloves garlic
• 3 tbsp ginger, chopped
• 3 scallions, chopped
• 1/2 cup lime juice
• 1 tbsp white vinegar
• 1 tbsp soy sauce
• 1/4 cup olive oil
• 1 habanero pepper, chopped
• 1/4 cup brown sugar

Pineapple & Black Bean Relish:

• 1 cored fresh pineapple, cut in rings
• 1/4 cup cilantro, chopped
• 2oz fresh lime juice
• 1 jalapeño, minced
• 1/4 cup red onion, minced
• 1, 12oz can black beans, drained and rinsed

Instructions:

• Puree ingredients for marinade until smooth.
• Trim pork tenderloins of excess fat and silver skin.
• Combine the pork and marinade, then set aside for 4-6 hours.
• Preheat recteq to 425°F.
• Season the pork with Ben's Heffer Dust and sear on all sides to an internal of 145°F.
• Allow the pork to rest 15-20 minutes, then slice.
• Grill the pineapple rings until golden brown (5-8 minutes).
• Rough chop the pineapple and combine with the remaining ingredients.

Notes:

Best served when the pineapple is still slightly warm.