Source: dLife

Jerk pork tenderloins with grilled pineapple slices.

Servings

6 Onion, green, tops & bulb, fresh, large , 1 bunch cut into 1-inch pieces
3 bay leaves , broken into pieces
3 medium garlic cloves , peeled
2 whole jalapeno pepper , seeds and membrane discarded, cut up
2 tbsp Vinegar, distilled, white
1 tbsp ground thyme
2 tsp ground allspice
1 tsp salt
0.5 tsp black pepper , coarsely ground
2 lb Pork, tenderloin, lean, raw (1 pound each)
1 fresh pineapple , large (or 2 small)

1 Use a food processor with knife blade attached and blend green onions, bay leaves, garlic, jalapenos, vinegar, thyme, allspice, salt and pepper to a thick paste.
2 Rub tenderloins all over with jerk paste, cover and refrigerate 1 hour or overnight.
3 Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
4 With a sharp knife, cut pineapple lengthwise through crown to stem end into 8 wedges, (leaving on leafy crown), or cut 2 small pineapples in the same way into 4 wedges.
5 Place tenderloins on hot grill rack.
6 Cover grill and cook, turning once, until browned on the outside and slightly pink in the center. (18 to 22 minutes).
7 While tenderloins are cooking, add pineapple wedges, cut sides down, to same grill, cook, turning once, until golden brown and heated through, 5 to 8 minutes.
8 When done, let pork stand 5 minutes.
9 Transfer pineapple to platter. Transfer tenderloins to cutting board and slice thin.

If possible, marinate overnight for a great flavor.