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1
Preheat the oven to 350 degrees F.
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2
In a small bowl, mix together 1 tablespoon of salt, sugar, oregano, 1 teaspoon of black pepper, white pepper, and cayenne.
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3
Rub the mixture over tenderloins to coat.
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4
In a straight-sided oven-proof skillet large enough to fit the entire length of the loins, heat 2 tablespoons of the oil over medium heat.
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5
When hot, add the pork loins and sear on all sides until just golden, about 2 to 3 minutes each side.
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6
(Depending on the size of the skillet, you may need to sear in batches.)
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7
Transfer to the oven and bake until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 to 25 minutes.
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8
Remove the skillet from the oven and transfer the roasts to a cutting board.
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9
Loosely cover with aluminum foil and let rest 10 minutes.
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10
Heat the skillet over medium heat, add the remaining oil, the onions, pineapple and garlic.
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11
Saute until the pineapple caramelizes slightly.
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12
Add the red pepper flakes and saute a few minutes more.
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13
Stir in the spinach and season with salt and pepper, to taste.
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14
Add broth, cover and cook the spinach until it wilts.
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15
Slice the pork and arrange on a serving platter.
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16
Serve with the greens and pineapples.
