Jerk Pork Tenderloin with Grilled Pineapple and Black Bean Relish

Instructions

• Step 1: Trim away the silver skin from the pork tenderloins. Combine the pork in a zip-top bag with the jerk marinade and allow the pork to marinate in the fridge for 4-6 hours.
• Step 2: Preheat recteq to 425°F.
• Step 3: Remove the pork from the marinade and season with the Ben's Heffer Dust. Add to the recteq and cook until an internal temp of 145°F (about 20-25 minutes).
• Step 4: Cut the pineapple into rings, trim away the skin and the core, and grill for 5-6 minutes until soft. Rough chop and add with the remaining ingredients for the Pineapple and Black Bean Relish.
• Step 5: Allow the pork to rest for 15-20 minutes, slice and serve with the Pineapple and Black Bean Relish.