Barbecued Pork Tenderloin with Pineapple
- 2 large (about 1 1/2 lbs. total) pork tenderloin, trimmed
- freshly ground black pepper
- 1 bottle Roasted Chipotle Pineapple Grille Sauce
- 1 ripe fresh pineapple, peeled, cut into 8 thick slices
- vegetable oil
- cilantro sprigs
- Heat a gas grill to medium or light a charcoal fire and let it burn until the coals are covered with a gray ash. Turn off the heat in the middle of the gas grill or bank the coals to the sides for indirect cooking.
- Season the pork liberally with salt and pepper. Grill indirectly over medium heat (turning once or twice), for 10 minutes. Then start basting every few minutes with the Frontera Grille Sauce until an instant-read thermometer inserted in the thickest part registers 150 degrees, about 20 minutes total. Place the pineapple slices (lightly brushed with oil) over the hottest part of the grill during the last 5 minutes of cooking. Turn the pineapple so both sides are golden.
- Remove the pork from the grill to a cutting board; let rest 5 minutes. Slice the pork thinly and arrange on heated platter. Serve with remaining sauce and the grilled pineapple slices. Garnish with springs of cilantro.