Isla Bonita Pork Tenderloin

Description
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.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * ¼ teaspoon ground allspice
 * ½ teaspoon ground ginger
 * ½ teaspoon ground cinnamon
 * ½ teaspoon grated nutmeg
 * ½ teaspoon dry mustard
 * 2 pork tenderloins trimmed of fat
 * 1 teaspoon salt

Pineapple salsa

 * 3 cups fresh pineapple chunks
 * ½ cup chopped red bell pepper
 * 3 tablespoons chopped red onion
 * 3 tablespoons chopped fresh basil
 * 1 tablespoon balsamic vinegar
 * 4 teaspoons white wine vinegar
 * ¼ teaspoon red pepper flakes
 * ⅛ teaspoon salt

Directions

 * 1) In a small bowl combine allspice, ginger, cinnamon, nutmeg and mustard then set aside.
 * 2) Using a sharp knife remove and discard any silver skin and visible fat from the pork.
 * 3) Pat the pork dry then sprinkle with spice rub all over the pork and rub it evenly over the surface.
 * 4) Cover and set aside for at least 30 minutes or refrigerate up to 24 hours.
 * 5) Preheat grill to medium high.
 * 6) Grill pork directly over medium heat for 25 minutes, turning every 5 minutes.
 * 7) Transfer to a cutting board and set aside to rest for 10 minutes before carving.

Pineapple salsa

 * 1) Combine pineapple, pepper, onion, basil, vinegars, flakes and salt in medium serving bowl.
 * 2) Cover and chill at least 1 hour to blend flavors.