Isla Bonita Pork Tenderloin

ISLA BONITA PORK TENDERLOIN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Skaggs Estate in Crandall, Texas in 1987. 1/4 teaspoon ground allspice 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1/2 teaspoon dry mustard 2 pork tenderloins trimmed of fat 1 teaspoon salt Pineapple Salsa: 3 cups fresh pineapple chunks 1/2 cup chopped red bell pepper 3 tablespoons chopped red onion 3 tablespoons chopped fresh basil 1 tablespoon balsamic vinegar 4 teaspoons white wine vinegar 1/4 teaspoon red pepper flakes 1/8 teaspoon salt In a small bowl combine allspice, ginger, cinnamon, nutmeg and mustard then set aside. Using a sharp knife remove and discard any silver skin and visible fat from the pork. Pat the pork dry then sprinkle with spice rub all over the pork and rub it evenly over the surface. Cover and set aside for at least 30 minutes or refrigerate up to 24 hours. Preheat grill to medium high. Grill pork directly over medium heat for 25 minutes, turning every 5 minutes. Transfer to a cutting board and set aside to rest for 10 minutes before carving. Combine pineapple, pepper, onion, basil, vinegars, flakes and salt in medium serving bowl. Cover and chill at least 1 hour to blend flavors.

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