Pork Tenderloin With Aji Amarillo-Pineapple Mojo

Grrrrrgh!
Course : Grilling
From: HungryMonster.com
Serves: 6
 

Ingredients:

3 medium pork tenderloins -- trimmed
---DRY RUB---
2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons ground ginger
2 teaspoons ground cardamom
2 teaspoons brown sugar
1/8 teaspoon cayenne pepper
---AJI AMARILLO-PINEAPPLE MOJO---
4 medium dried aji amarillo -- (hot yellow peppers)
1 medium ripe pineapple -- peeled and finely
1 medium medium-sized red onion -- finely diced
1 medium yellow bell pepper -- finely diced
1/2 cup finely sliced scallions -- green part only
1/2 cup chopped cilantro
1/4 cup pineapple juice
1 teaspoon salt and freshly ground black pepper
 

Preparation:

1. To make the mojo, soak the aji amarillo in warm water to cover for 1 hour. Drain the chiles, discard seeds and stems, and chop finely. Combine the chiles with the pineapple, onion, bell pepper, scallions, cilantro and pineapple juice. Add salt and pepper to taste. Cover and refrigerate for up to 3 days. 2. In a small bowl, combine the salt, pepper, ginger, cardamom, brown sugar and cayenne. Mix well. Season the pork with the spice mixture 2 to 4 hours before you plan to grill. Set aside in the refrigerator to marinate. 3. Prepare a medium-hot fire in the grill. 4. Lay out the seasoned tenderloins on the hot grate and grill for 5 minutes, turning often. Move the pork to a cooler area of the grill over medium coals and continue to grill, 8 to 10 minutes or more, depending on the thickness of the meat. A thermometer inserted in the meat should register an internal temperature of 145F. 5. Transfer the meat to a cutting board and let rest 5 minutes. Then thinly slice the pork, arrange the slices on plates and drizzle with the mojo. Recipe by Douglas Rodriguez, author of "Latin Flavors on the Grill".