Caribbean Grilled Pork Tenderloin With Grilled Pineapple Salsa

• Cooking spray
• 1 tablespoon salt-free Caribbean jerk seasoning (such as McCormick)
• 1/2 teaspoon kosher salt, divided
• 1 (1-pound) pork tenderloin, trimmed and halved crosswise
• 4 (1/2-inch-thick) slices fresh pineapple
• 3/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 Fresno chile, thinly sliced

1. Preheat grill or grill pan to medium-high heat.
2. Coat grill rack with cooking spray. Rub jerk seasoning and 1/4 teaspoon salt evenly over pork. Add pork to grill; grill 12 to 14 minutes or until a thermometer registers 145u0b0, turning occasionally. Place pork on a platter. Cover with foil; let stand 5 minutes. Cut across the grain into slices.
3. Coat grill rack with cooking spray. Arrange pineapple slices on grill; cook 3 minutes on each side or until well marked. Remove from grill; chop. Combine pineapple, remaining 1/4 teaspoon salt, onion, and remaining ingredients in a bowl. Serve with pork.
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cooking spray, salt, kosher salt, pork tenderloin, pineapple, red onion, fresh cilantro, extravirgin olive oil, lime juice, chile

Taken from www.myrecipes.com/recipe/caribbean-grilled-pork-tenderloin-grilled-pineapple-salsa (may not work)