Rum Glazed Pork Tenderloin with Grilled Pineapple Relish

INGREDIENTS 

Grilled Pineapple Relish

• 1 small  pineapple, peeled, cored & sliced into ½ inch rounds
• Vegetable oil
• Salt & freshly ground black pepper
• 4 green onions, thinly sliced
• 1 serrano chile, finely diced
• 3 Tbs rice vinegar
• 1 Tbs freshly chopped culantro
• 1Tbs honey 

Glaze for Pork

• 4 Tbs vegetable oil
• 1 small red onion, coarsely chopped
• 3 cloves garlic, chopped
• ¼ C brown sugar (tapa de dulce)
• 1 C dark rum
• 4 C chicken stock
• 1 habanero chile, left whole with 3 slits cut into it
• 2 cinnamon sticks
• 2 star anise
• Salt & freshly ground black pepper
• 2 pork tenderloins (total 1.5 lbs) 

DIRECTIONS

Pineapple Relish

1. Heat the grill over high heat.
2. Brush the pineapple with the oil & season with salt & pepper.
3. Grill until golden brown on each side.
4. Remove from grill & cut into small dice & transfer to a bowl.
5. Add onion, chile, vinegar, 2 Tbs oil, culantro & honey. Season with salt & pepper.
6. Let sit at room temperature for at least 30 minutes. 

Glaze

1. Heat 2 Tbs oil in a medium saucepan over med-high heat.
2. Add onions & cook until soft.
3. Add garlic & cook 30 seconds.
4. Stir in  sugar & rum, & cook until reduced by half.
5. Add stock, chile, cinnamon, star anise. Bring to boil & cook until reduced by half, stirring occasionally, about 30 min.
6. Strain the mixture, return to saucepan & continue cooking until thickened to a glaze.
7. Season with salt & pepper & cool to room temperature. 

Grilled Pork

1. Heat the grill over high heat.
2. Brush the tenderloin with the oil & season with salt & pepper.
3. Brush the grill with oil & grill the pork until crusty & lightly charred on both sides.
4. Brush with the glaze during the last few minutes of grilling & remove when  the internal temperature is 145 F.
5. Brush with more glaze & let rest for at least 5 min.
6. Slice into ½ inch slices & serve with the relish.