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1
Start by making a hot and cold side for the grill.
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2
Puree all Marinade ingredients together until completely smooth. Roll butterflied pork loin out flat and stab a few times with a fork. Spoon marinade over loin and roll up. Rub the outside with extra allspice, cinnamon, brown sugar, paprika, tumeric, and garlic powder. Set aside and allow to sit about 30 mins. before cooking-- the longer it sits, the spicier it gets.
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3
Grill some pineapple slices brushed with honey to help them char, meanwhile. Mix juices, rum, and coconut milk in small saucepan and reduce on medium high for about 10-15 minutes, until thickened. Let sauce cool slightly before tossing in cilantro, mango, and pineapple.
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4
To cook the pork loin, start it off on the hottest part of the grill and sear on all sides. When it's nice and seared, remove from the grill and wrap with banana leaves. Secure with string and return to heat on the cool side of the grill. The slower it cooks from this point on, the better. Use a meat thermometer inserted at the thickest point, when it reads 160 F it's ready. Allow to rest at least 10 minutes-- I like to serve it with the wrapper still on in little pinwheels on top of rice, with the tropical sauce spooned over the top. Also good with yam pancakes or just plain boiled yams.
