Jerk Pork Tenderloins

From Jamaica, jerk seasoning uses lots of allspice, which is native to the island. Combined with thyme, bay leaves, and hot chiles, it makes a unique and delicious rub for pork, chicken, and fish.

1 bunch green onions, cut into 1-inch pieces

3 bay leaves, broken into pieces

3 garlic cloves, peeled

2 jalapeno chiles, seeded and coarsely chopped

2 tablespoons distilled white vinegar

1 tablespoon dried thyme

2 teaspoons ground allspice

1 teaspoon salt

1⁄2 teaspoon coarsely ground black pepper

2 whole pork tenderloins (1 pound each)

2 small or 1 large ripe pineapple

• In food processor with knife blade attached, puree green onions, bay leaves, garlic, jalapeños, vinegar, thyme, allspice, salt, and pepper until thick paste is formed. Use to rub on tenderloins. Place pork on large plate; cover and refrigerate 1 hour or overnight.
• Prepare outdoor grill for covered direct grilling over medium heat.
• Meanwhile, with sharp knife, cut pineapples lengthwise through crown to stem end for total of 8 wedges, leaving on leafy crown.
• Place tenderloins on grill, cover and cook, turning tenderloins once, until browned on outside and still slightly pink in center, 18 to 22 minutes. Meat thermometer inserted in thickest part of tenderloin should register 150°F. Transfer tenderloin to cutting board; cover and let stand 5 minutes.
• Meanwhile, add pineapple wedges, cut sides down, to same grill rack; cook, turning once, until golden brown and heated through, 5 to 8 minutes.
• Transfer pineapple to platter. Cut tenderloin into thin slices. Serve with pineapple wedges.

Makes 8 main-dish servings.

Prep: 15 minutes plus marinating

Grill: 18 minutes