Caribbean Pork Tenderloin with Grilled Pineapple Pico

INGREDIENTS

Approx. Yield: 50 servings

Pork tenderloin, fat and silver-skin trimmed	24 lbs.
Spicelopedia seasoning	2 cups + 1 TB
Pineapple, ½” thick rings	6 pineapples
Tomatoes, de-seeded and ¼” dice	3 cups
Red onion, ¼” dice	2 cups
Cilantro, finely chopped	½ cup
Lime juice	1 ½ cups
Olive oil	¼ cup
High-temperature oil	For greasing

STEPS

1. Preheat oven to 400°F.
2. On a high-heat grill, add pineapple rings and char quickly on both sides, about 1–2 minutes per side.
3. Set aside and allow to cool, then dice into ¼” cubes.
4. In a bowl, toss diced pineapple with tomatoes, red onion, cilantro, lime juice, olive oil, and 1 TB seasoning. Cover, label, date, and store according to USPH standards until ready to use.
5. Season pork tenderloins with 2 cups seasoning, ensuring an even coat on all sides.
6. Place pork onto a baking sheet fitted with a greased baker’s rack.
7. Bake for 20–25 minutes, or until internal temperature reaches 145°F.
8. Remove from oven and let rest for 5 minutes before slicing and serving.